Monday, July 25, 2016

Spiced Cedar Plank Salmon

We have had cedar planks for grilling in our cabinet for years.  Still brand new, never been used.  Seemed like it was time to pull them out and give them a go.  They even had a recipe on the back, which is super convenient because I had no idea what seasonings to try since I've never grilled with a cedar plank before!  This turned out so good, one of my new favorite salmon recipes to make at home.  Finishing with the honey is what really made this salmon so good.  Wasn't too spicy for the kids either!

1 tablespoon brown sugar
1 teaspoon coarse salt
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
4-6 ounce salmon filets
1 Fire & Flavor Cedar Grilling Plank, soaked for seveal hours
Honey for drizzling
Preheat grill to medium-low heat, about 350 F
In a small mixing bowl, combine rub ingredients. Rub salmon with desired amount of rub and set aside.
Place soaked plank on preheated grill, close lid, and heat for 3 minutes. Using tongs, turn plank over and place salmon on heated side of plank. Close lid and grill for 12-15 minutes or until desired doneness. Remove cedar planked salmon from grill and drizzle with desired amount of honey. Serve immediately.  


Sunday, July 24, 2016

Peach Pie Struessel

I took two recipes and sort of combined them to get a peachy delicious dessert.  I have large jars of canned peaches that I made from a few years ago when we went peach picking.  They are great to use for any sort of peach pie or cobbler.  
For the topping:

1 gluten free pie crust (I had a gluten free pie crust in the freezer I wanted to use up.) 

Large canned jar of peaches (if you don't have canned peaches, no worries.  Just use 5-6 cups of peaches, sliced, 3 T sugar, 3 T gluten free flour1 tsp cinnamon, mix the dry ingredients and toss with the peaches)

8T Earth's balance butter, cold

3/4 cup sugar
1 1/4 cup GF flour mix
1 tsp cinnamon
pinch nutmeg

Place dry ingredients into mixer.  Cut butter into 1 inch cubes.  Add to dry blend until desired consistency.


Pour peaches onto the gluten free pie crust, drain if you are using canned.  Sprinkle the topping until you have covered the peaches.  You may have crumb topping left over - use for muffins or another pie!

Cover pie crust edges with aluminum foil so it doesn't burn.  I removed the foil and wished I would have left it on the whole time.  Gluten free crusts tend to get dried out quicker than regular and it was super crispy.

Bake in oven at 350 for 20-30 minutes or until topping is a nice golden brown and peaches are bubbly.    Serve with ice cream.  If you are trying to keep this dairy free, there are many choices for dairy free ice cream that are delish!