Lemon Rice and variations

 This rice makes an awesome side dish for fish or chicken. I used parboiled rice but any rice prepared according to the package instructions would work just fine.   Adjust the lemon and seasoning for different amounts of rice.

Don't have a lemon?  Use lime juice in place of lemon, seasoning that will complement your dish, and some add some fresh cilantro at the end.

Lemon Rice

Rice that will make about 6 cups cooked rice

Use chicken broth instead of the suggested water.

2 T. lemon juice (get the real lemons--don't use bottled.  You'll thank me.)

2 t. butter

1/4 t. lemon pepper seasoning

1/8 to 1/4 t. grated lemon zest if you really want to kick it up

1/4 t. shake of dried basil if you are into wanting a bit of color (I didn't add it and it was fine!)

Combine the dry rice, broth, and all the other ingredients and cook the rice according to the package.

That's it!

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T = tablespoon

t = teaspoon

Salmon on the Grill

We made this really good salmon on the grill this weekend and I'm already looking forward to having it again!  Adjust the ingredients a bit for larger or smaller size salmon.

Salmon on the Grill

2 lbs. skinned salmon 

1/2 t. lemon pepper seasoning

1/4 t. garlic powder

1/2 t. salt

1/3 c. soy sauce

1/3 c. brown sugar

1/3 c. water

1/4 c. veg oil

Mix all ingredients but the salmon until the brown sugar is dissolved.

Put the marinade in a large container, pan, or baggie and add the fish. Marinate for at least 2 hours.

Once marinated, we put the salmon in a grill cage. 

Serve it with the lemon rice recipe that follows and you won't be disappointed!

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c= cup

t= teaspoon

Cucumber Tomato Salad with Red Wine Vinaigrette

 We went to a local farm and picked up some produce.  It went right into this delish salad.  It is based out of a recipe from Salt Acid Fat Heat by Samin Nosrat.

Salad

One Cucumber chopped in any size you like.  Peel it if you like, or stripey peel it.

1/2 pint or whatever amount you like of cherry tomatoes, halved or quartered

Red onion, thinly sliced.  You be the judge on how much you want.

Feta cheese, optional. I didn't use it this time, but it would be good!

Red Wine Vinaigrette

2 T. shallots, finely diced

3 T. red wine vinegar, divided

6 T. olive oil

Big pinch of sea salt

small pinch of pepper

Toss the dressing ingredients in a jar and shake.  Or whisk in a bowl.  Set aside.

To assemble the salad, toss the thinly sliced red onion in 1 T. of red wine vinegar.  Let it maserate for 20 minutes (than means just let it sit and soak).

Toss the cucumber, tomato, feta and red onion with the dressing.  You probably won't need it all!

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T = tablespoon

Chocolate Sea Salt Brownies

 I found this recipe on pinterest and tweaked it a bit.  Wowsa.  Definitely won't be the last time I make them!  I wanted to take my sister's Kitchen Aid stand mixer for a test drive and this seemed to be a good one to start with! This makes a really thick, gooey, delicious brownie.

Chocolate Sea Salt Brownies

1 cup unsalted butter (2 sticks)

1 1/2 c. semi-sweet chocolate chips, divided

1 1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla extract

1 or 1 1/2  t. coarse sea salt, depending on how salty you like them

3 eggs

150 grams all purpose flour (1 1/4 c. if you simply can't use a scale)

1/3 c. 100% dark cocoa powder

Add the butter and 1 cup of the chocolate chips to a microwave safe bowl.  Microwave for 90 seconds and then let it sit for 3 minutes before whisking it together.  

Add the sugar, brown sugar, vanilla and salt.  Whisk to combine.

Whisk in the eggs until fully combined

Sift the flour and cocoa powder into the bowl and fold it in with a spatula.  

Fold in the remaining 1/2 c. chocolate chips.

Line a 9-inch square baking pan with parchment paper and spray it with nonstick spray.  Spread teh batter evenly in the pan.

Bake for 35-40 minutes until a toothpick comes out with a few moist crumbs attached.  (Mine actually took about 43 minutes, but check it early!)

Let it cool completely before lifting it out the the pan and cutting.

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c = cup

t = teaspoon

T = tablespoon

Zucchini Chips

 I had a zucchini I needed to use up so decided to try chips.  Not a bad way to go.  I did overdue it on the salt, though, and would definitely cut back on that.  I used the salt grinder and didn't think I used that much, but.....

(note:  blogspot changed their formatting, I don't like it.)

Zucchini Chips

1 zucchini cut in thin slices.  I used a mandolin with the thin slice blade

Olive oil

salt

pepper

paprika

Line a baking sheet with parchment paper and brush it lightly with olive oil.  Place the zucchini the parchment paper as close together as you can.  They shrink up. 

Brush the slices with olive oil.

Sprinkle with salt, pepper and paprika.

Bake at 235 degrees (yes, 235) until crisp.  Mine took a bit over an hour.