Grilled Salmon with Tomatoes and Basil

 This was simple yet so delicious!  The perfect dish for summer with garden fresh basil and tomatoes - yum!!  Jeff wasn't in the mood to grill so we just made this in the oven and it was fabulous - moist and delicious!

Grilled Salmon with Tomatoes and Basil

2 cloves garlic, minced
1 tsp. Kosher salt, divided
1 Tbsp. extra-virgin olive oil
1 whole salmon fillet, about 1 1/2 pounds
1/3 C. plus 1/4 C. fresh basil, sliced thin
1-2 medium tomatoes, thinly sliced (we used 1)
1/4 tsp. freshly ground black pepper

Preheat grill to medium.* 

Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or spoon until a paste forms.  Transfer to a small bowl and stir in oil.

Check the salmon for pin bones and remove if necessary.  Measure out a piece of heavy duty foil (or a double layer of regular foil) large enough for the salmon fillet.  Coat the foil with cooking spray.  Place the salmon skin-side down on the foil and spread the garlic mixture all over it.  Sprinkle with 1/3 cup basil.  Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.

Transfer the salmon on the foil to the grill.  Grill until the fish flakes easily, 10 to 12 minutes.  Use two large spatulas to slide the salmon from the foil to a serving platter.  Serve the salmon sprinkled with the remaining 1/4 cup basil.

*If you prefer, you can make this in the oven.  Preheat the oven to 425°.  Spray a rimmed baking sheet with non-stick spray and place the salmon on the tray, skin side down.  Proceed with the rest of the recipe as directed, until salmon is done.  

https://www.eatingwell.com/recipe/250116/grilled-salmon-with-tomatoes-basil/?printview

Fried Pickles Disneyland Copycat Recipe

 Fried Pickles Disneyland Copycat Recipe

Ingredients

• 2 cups peanut oil for frying
• 12 Pickle Spears

Wet Batter

• 3/4 cup all-purpose flour
• 1 cup buttermilk
• 1/2 teaspoon dried dill
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1 egg

Dry Ingredients

• 1 cup Panko breadcrumbs
• 1/4 cup grated Parmesan Cheese

House Dipping Sauce

• 1/4 cup mayonnaise (heaping 1/4 cup)
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce I used Cholula)
• 1/4 teaspoon Lawry's Garlic salt
• 1/4 teaspoon black pepper

Instructions

1.                Heat oil in a medium saucepan filled 1/4 pan full over medium heat until it reaches 350-375 degrees F.

2.                Place all pickle spears onto a paper towel lined plate, pat dry trying to remove access liquid from pickles.

3.                To prepare wet batter, place flour, buttermilk, dill, paprika, pepper, baking powder and egg into a large mixing bowl, stir until well combined.

4.                Place Panko and Parmesan Cheese into a shallow dish, stirring to combine. Take one pickle at a time, and dip into wet batter, then press into bread crumb mixture firmly to coat all sides. Carefully place fried pickles into oil, frying until golden brown on all sides. Remove and transfer to a paper towel lined plate to drain oil. Continue this process until all pickles are fried.

5.                To prepare house dipping sauce place mayonnaise, ketchup, worcestershire sauce, hot sauce, garlic salt and pepper into a small bowl, stirring to combine. Transfer warm crisp pickles to a serving plate and serve with dipping sauce or Ranch dressing.

Creamy Lemonade

 Creamy Lemonade

Servings: 6 servings

Ingredients

• 2 medium to large lemons, washed
• 2 cups water
• 1/3 cup granulated sugar
• 1/2 cup cream

Instructions

1.               Slice the lemons into quarters

2.               Place the lemons in your blender. Add the sugar and water and blend until smooth. This took about 15 seconds. Note: a food processor will also work for this.

3.               Strain the mixture through a mesh sieve, pushing all the liquid through. Discard the solids.

4.               You'll be left without about 3 cups of a thick lemonade.

5.               Pour this back into your rinsed out blender, and add the cream. Blend briefly, about 5-10 seconds, to combine. This will whip the cream slightly and you'll have a thick creamy lemonade.

6.               Pour over crushed ice and serve.