We 'cracked open' our new Big Green Egg for its Inaugural Grill run over Memorial Day Weekend!! We chose Fresh Alaskan King Salmon to Cedar-Plank Grill... Even if you don't have a Big Green Egg - the marinade in the recipe was fantastic! and will test it out in oven and on smaller charcoal grill in the future...we did add just a touch of brown sugar to the marinade and added a few fresh chunks of pineapple marinated in a bit of honey and brown sugar to the salmon on the grill. Enjoy ~ Diane
Cedar-Planked Salmon with Honey Glaze
2 tablespoons extra-virgin olive oil
½ cup Dijon mustard
¼ cup honey
1 tablespoon balsamic vinegar
2 teaspoons grated orange zest
1 teaspoon minced fresh thyme plus extra for garnish
2 pinches of brown sugar
Kosher salt and freshly ground black pepper, to taste
Pineapple chunks, soaked in a bit of honey and brown sugar, if preferred
4 (7-ounce) salmon fillets, skin on
Equipment: 2 cedar planks
Set the EGG for direct cooking.
Preheat the EGG to 400°F
Place the cedar planks in a pan, cover with water, and let soak for 1 hour.
Whisk the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme together in a small bowl.
Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes. Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon with salt and pepper and brush generously with the honey glaze. Close the lid of the EGG. Cook the salmon for 12 to 15 minutes for medium.
Remove from the heat, garnish with thyme, and serve immediately.
Here it is - they said that it is 'a recipe that uses tender beef and sweet peppers, mingling in a sweet and sour pineapple sauce.' and they are right. I did dial back the apple cider vinegar in the recipe - I think next time I might even reduce it down to 1 Tbs. - it was just a touch overpowering and I wanted the pineapple to 'shine through' in this dish. I love using my slow cooker! Enjoy ~ Diane
Slow Cooker Hawaiian Beef
(a recipe that uses tender beef and sweet peppers, mingling in a sweet and sour pineapple sauce.)
1/3 cup firmly packed brown sugar
1/4 cup cider vinegar
1 (8-ounce) can pineapple chunks, drained, reserve juice
3 tablespoons soy sauce
1 teaspoon finely chopped fresh garlic
2 tablespoons Butter
1 1/2 pounds round steak, (I used flank steak)
1 large (1 cup) onion, cut into 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
2 large (2 cups) sweet bell pepper, cut into 1-inch pieces
**Pineapple Lime Jam (recipe from my site, I added in a 1/4 Cup near the end - you do not need to unless you have some on hand) recipe below if wanted.
Hot cooked rice, if desired
Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and garlic in bowl; stir until sugar is dissolved. Set aside.
Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half of steak pieces. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until browned. Place steak pieces in slow cooker. Repeat with remaining butter and steak pieces.
Add onion and peppers to slow cooker. Pour pineapple juice mixture over vegetables. Cover; cook on High heat setting 5 hours or until meat is tender.
Dissolve cornstarch in cold water in small bowl. Stir cornstarch mixture, pineapple chunks into beef mixture (*I did add about 1/4 Cup of my Pineapple Lime Jam here too - you don't have to) Cover; continue cooking 30 minutes or until juices are thickened. Serve over hot cooked rice.
**NOTE: Tougher, less expensive cuts of meat are perfect to use in the slow cooker. The slow cooking process breaks down tough connective tissue, making the meat tender. The tougher cuts are more flavorful than the more tender pieces, especially if browned first before adding to other ingredients. And the long cooking time brings out the full flavor of the less expensive cuts. (I had a rather large flank steak and cooked on High for 5 hours until it was fork tender)
Recipe Adapted from: LandOLakes
Photos by: Diane Baker for Canning and Cooking at Home
*Ahhh...Dole Pineapple, the instant taste of the sun!! I miss the Big Island, the swaying palm trees, its wonderful ocean view against that magnificent black lava rock. I decided to invite some Island flavors back into my kitchen. I'm quickly realizing now that this is one of the most versatile jams I make. I've used this jam in my pineapple & pork stir fry, mixed into my morning Yogurt Fruit Smoothies and as a part of my Pineapple Honey Mustard and Sauce . I know I will be swirling this into some homemade vanilla bean and pineapple ice cream very soon!! Yum!
Mahalo! ~ Diane
Pineapple Lime Jam
*with toasted coconut & coconut rum optional
16-20 ounce bag frozen Dole Pineapple Chunks
3 Limes (3 Tbs lime juice; plus zest of 3 limes)
3 1/4 cups Granulated Sugar, divided
1 box Sure Jell Premium (low-sugar) Pectin, pink box
3-4 Tablespoons Coconut Rum, optional
2-3 Tablespoons Toasted Flake Coconut, **optional
Yield: 4-5 half pint jars
*recipe note - this does set up more as it cools and I rotate the jars a few times as it cooled too to distribute everything. This jam also sets up more as it sits in your fridge after opening.
**you can toast some fresh flake coconut and add to jam for an added extra layer of flavor.
This dish feeds a crowd and not only extremely tasty but, very filling! I served this with a side salad and garlic bread and it was a huge hit. I got this recipe from my husbands cousin too! She made it for one of our Family Reunions in Kansas and I just loved it! So glad she shared her recipe and that I made it - Enjoy ~ Diane
Spicy Chicken Spaghetti
3/4 lb. spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3/4 lb. (12 oz.) Velveeta, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 can (4 oz.) mushroom pieces and stems, drained *optional
1/3 cup milk
Preheat oven to 350ºF
Cook spaghetti as directed on package, omitting salt.
MEANWHILE, cook and stir chicken in large skillet sprayed with cooking spray or with 2 Tbs butter, melted on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until Velveeta is completely melted and mixture is well blended.
DRAIN spaghetti. Add to chicken mixture; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray.
BAKE 30 to 35 min. or until heated through.
**Note: If your guests like a little extra heat, fire up their taste buds by preparing this creamy, zesty recipe with RO*TEL Hot Diced Tomatoes and Green Chilies and Velveeta Jalapeno.
Recipe by: Kraft
Photos by: Diane Baker for Canning and Cooking at Home
Tonight was just one of those nights... Open fridge door and stare into the well-lit, cold abyss. Two Poblano's that will go bad if I don't decide on something to do with them and some ricotta that is awaiting its fate as a lasagna ingredient this week. Then is stuck me - I remembered the shrimp needs cooked! I came up with this little dish that is my Southwestern 'take' on the traditional stuffed green peppers - I love the heat from the poblanos against the lime and garlic shrimp...Yum! Enjoy ~
Lime & Garlic Shrimp Stuffed Poblanos
2 Large Poblanos, tops off and seeds out
2-3 Cups Large Shrimp
1 Tbs Butter
1 tsp crushed garlic
1 Tbs Lime Juice
1 Tbs Sriracha Sauce
1/2 Cup Ricotta Cheese
1/2 Tbs fresh parsley
*salt to taste
Preheat oven to 350
Marinate shrimp in garlic and lime juice for approx 15 mins in a non metallic bowl. Roast poblanos and let cool to handle, peel off bubbled skin if possible. Set aside.
Heat butter in a sauté pan and add shrimp, lime and garlic mixture. Cook until just slightly pink, add the Sriracha sauce and ricotta to pan with shrimp and stir to incorporate. Add parsley and salt to taste. ((test and add more lime juice, salt, and Sriracha as suited for you))
Lightly coat baking dish with olive oil. Stuff shrimp mixture into poblanos and bake for approx 45 mins covered with foil or until poblanos are soft and tender, take foil off the last 5 mins of cooking time. Serves 2
*you can multiply recipe to suit your needs.
*always use gloves when handling hot peppers.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
Alternate Cooking Method for Chile's before stuffing:
*Place the poblano chilies in a covered microwave proof dish. Microwave for about 6-8 minutes or until the chilies are softened. (Depending on the strength of the microwave, this may take longer.) Remove and let cool