Grilled Cedar Plank Salmon

If you love salmon as much as I do, you will love this really easy Grilled Cedar Plank Salmon recipe. Good salmon doesn’t need much to make it delicious, in fact over-seasoning can ruin it. The only flavors you will find here are from carrots, garlic, and lemon slices placed on top of the cedar planks before the salmon.

Grilled Cedar Plank Salmon 

Grilled Cedar Plank Salmon- A simple yet flavorful recipe featuring a whole salmon fillet grilled with carrots, garlic, and lemon.

I’ve been horribly absent this summer. Between normal summer activities, house work, and our first family vacation to Wildwood Crest, I haven’t been sharing new recipes. I had lined up a few guest posters, but then I lost my entire email list and couldn’t find who was supposed to post or when. Plus, I had already decided that I wanted to just concentrate on spending time with my 6 year old daughter, Amanda, this summer. So that’s what I have been doing. I’ll share some of our summer photos in September when I come back to more regular posting.

Grilled Cedar Plank Salmon- Simple plank salmon with carrots, garlic, and lemon. Great for summertime grilling!

Back to this wonderful salmon, this recipe uses a whole salmon fillet, and would easily feed up to eight people served with some side dishes like Sriracha Slaw or Easy Garlic Fries. If you don’t like salmon, I originally shared this recipe on Community Table, Grilled Cedar Plank Salmon Plus 7 Fabulous Grilled Seafood Recipes To Make This Summer, where I included links to recipes for Grilled Wild Scallops, Swordfish, and more!

Grilled Cedar Plank Salmon
 
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Simple yet flavorful cedar plank salmon with carrots, garlic, and lemon. Great for summer grilling!
Author:
Recipe type: Entree
Serves: Serves 8
Ingredients
  • 2½ pound salmon fillet, skin on
  • 10 carrots, peeled
  • 6 large cloves garlic, cut in half if extra large
  • 1 lemon, sliced thin
  • 1 tablespoon olive oil
Instructions
  1. Soak cedar planks for at least two hours. Longer is better!
  2. Place carrots, garlic, and lemon slices on a plate and drizzle with olive oil. Pat the salmon fillet dry, cut in half to fit the planks.
  3. Heat grill to high (350-400 degrees F). When hot, place the planks on the grill for about 5 minutes, or until they lightly smoke. Layer the carrots, garlic and lemon slices on the planks, place salmon pieces over carrots. Close the lid and cook, checking every so often for flare-ups and spraying the corners of the planks with water if needed, for about 20 minutes, or until the salmon is cooked through (135 degrees) and the carrots are tender.

 

 

Maple Honey Sriracha Grilled Chicken

I was inspired to make this sriracha grilled chicken when I put together a round-up of The Best Cookout Recipes to Enjoy This Summer for Community Table in late May, and a similar recipe from Predominately Paelo caught my eye. Ever since my husband’s heart attack last December, he has changed the things he snacks on (like no more potato chips), and has turned to putting sriracha on EVERYTHING. I love it too, and have been adding it to reduced sodium tomato juice recently. Now, about this great chicken recipe.

Maple Honey Sriracha Grilled Chicken

I don’t have a lot of grilling recipes on here, though I do love the few I do have, like Blue Cheese and Onion Stuffed Sliders. But, I have been grilling more this summer than in previous years, and can’t wait to share those recipes with you! I just need to find more time!

For this recipe, I marinated four chicken breasts in a mixture of no cholesterol (Canola Oil) mayonnaise, sriracha, maple syrup, and honey for four hours, then grilled them over medium/high heat until they reached 165 degrees, about 15 minutes.

Grilled Sriracha Chicken- Sweet and spicy marinated grilled chicken breasts.

Just make sure that you keep the grill closed most of the time. I kept opening mine to check it and lost temperature on the grill so much it took over twenty minutes to cook. See, told you I don’t grill much! I’m getting better, though. Just open the grill long enough to flip the chicken once or twice, and you’ll be good.

Adapted from Predominately Paleo Honey Maple Sriracha Chicken

Maple Honey Sriracha Grilled Chicken
 
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Sweet and spicy marinated grilled chicken great for summer cookouts!
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 boneless, skinless chicken breasts (about 2½ pounds)
  • ½ cup canola oil mayonnaise (Hellmann's makes it)
  • ½ cup sriracha
  • ½ cup honey
  • 3 tablespoons real maple syrup
  • Fresh cilantro leaves, for garnishing
Instructions
  1. Combine mayonnaise, sriracha, honey, and maple syrup in a bowl and whisk together until smooth. Place chicken in a plastic freezer storage bag, pour the marinade over the chicken, close the bag and refrigerate, turning occasionally, for four hours.
  2. Heat grill to medium/high (about 400 degrees). Remove the chicken from the marinade, place on the grill, and cover. Discard the marinade. Cook, turning after 10 minutes, until chicken reaches 165 degrees F on a meat thermometer.

 

Fresh Strawberry Cream Cheese Cookies

Make something sweet today with these Fresh Strawberry Cream Cheese Cookies!

Fresh Strawberry Cream Cheese Cookies- Fresh strawberries are the star of these easy to make cookies the whole family will love!

 

Hey there – Allison here from The PinterTest Kitchen, stepping in for a delicious guest post while Bernadette is on vacation. It’s strawberry season here on the East Coast, so when was looking for summer recipes for guest posts, I knew I had to offer up a strawberry recipe.

My mom (who also happens to be a co-blogger at The PinterTest Kitchen) had recently tried out a strawberry cookie recipe, and I thought it would be perfect to share with y’all here at Rants from My Crazy Kitchen! (Hat tip goes to OMG Chocolate Desserts, where my mom found the original recipe she tested and modified for our version.)

Seriously, is there anything better than fresh fruit in the summer? I make smoothies like this one all summer long… and all winter long too, if I’m being honest, but they’re always better in the summer when you have your pick of local, fresh fruit. I’m definitely going to have to try out Bernadette’s Strawberry Honey Spinach Smoothie recipe!

Plus, strawberries are PERFECT to celebrate the 4th of July. (Check out even more recipes for the 4th here!)

My family loves soft and chewy cookies, so we knew that this recipe would be a total winner. Cream cheese, fresh strawberries, white chocolate – now those are some yummy cookie ingredients!

If strawberries aren’t in season where you live, try another type of berry. Raspberries, blackberries, and blueberries would all be delicious.

When you start the recipe, make the cookie batter and put it in the refrigerator. That way, the dough can chill a bit while you prepare the strawberries. Gently stir them in and put the batter back into the refrigerator for about 10 minutes. This step is key for making sure your cookies come out right.

You can make a little glaze to drizzle over the cookies with confectioners sugar and a little strawberry wine if you want to make your cookies extra pretty… and if your family can wait that long to eat them.

Here’s the printable recipe. Enjoy!

4.0 from 1 reviews
Fresh Strawberry Cream Cheese Cookies
 
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These chewy cookies are like little bites of summer.
Author:
Recipe type: cookies
Ingredients
  • 1¼ cup flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup unsalted softened butter
  • 4 ounces cream cheese softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup fresh strawberries, diced
  • 1-2 tablespoons flour
  • ½ - ¾ cup white chocolate chips
Instructions
  1. Preheat oven to 350 and line cookie sheets with parchment paper.
  2. Cream together the cream cheese, butter and sugar until light and fluffy. Add egg and vanilla and mix well.
  3. Gradually add flour, a baking powder, and salt and mix until combined.
  4. Stir in white chocolate chips.
  5. Mix strawberries and 1-2 tablespoons of flour together gently. Add to the cookie batter stirring gently.
  6. Put cookie dough in the refrigerator for 10-15 minutes.
  7. Drop by teaspoonful onto cookie sheets.
  8. Bake about 13 - 15 minutes until the edges get a little golden.
  9. Let cool a few minutes and then remove from cookie sheets to a baking rack to cool completely.

Thank you, Bernadette, for allowing us to guest post here! Hope to see everyone here around The PinterTest Kitchen! :)

10+ Perfectly Patriotic 4th of July Recipes

I’m taking the day off and swimming with my daughter and her best friend. Maybe, if I can convince myself the water isn’t too cold. Anyway, my great friend Becca is here to help me out by sharing 10+ Perfectly Patriotic 4th of July Recipes with you today.

With the 4th of July holiday just around the corner, you may be scrambling to put together your holiday menu plan. These patriotic 4th of July recipes are all red, white, and blue to give you recipe inspiration and encouragement to bring out your inner patriot!

Hi everyone! I’m Chef Becca from It’s Yummi, and I’m so happy to be here sharing recipes with you today. I’m a trained chef, but because of some health struggles I’ve had, I’m unable to work in a commercial kitchen. My website has been a way for me to keep creating recipes without it being so taxing on my body. I’m admittedly a pretty lazy chef. I primarily use all-natural foods without lots of processed chemicals in them, but when it comes to cooking time, I like to take shortcuts in the kitchen whenever possible, so you’ll find lots of slow cooker recipes on my site.

I’m not very big on decorating the house and having big parties for Christmas, Easter, Halloween, or most of the other holidays during the year, but there’s a huge soft spot in my heart for the 4th of July. My dad and older brother both served in the U.S. Navy, and my younger brother has made a career out of his activity in the Navy. He’s currently a ranked Captain and he works at the Pentagon, so I’m filled with a lot of love and pride for the patriotic holidays and for all things red, white, and blue.

Over 10 Perfectly Patriotic 4th of July Recipes - See the collection on Rants from My Crazy Kitchen

I guest posted for Bernadette around this same time 2 years ago, when I shared my patriotic cheesecake parfait recipe with you.

Since that time, she’s created her own patriotic treat; these chocolate French vanilla coffee cupcakes, and I’ve added some fun patriotic 4th of July recipes to my own website, too.

Back in the early days of my blogging, I made fun “fully loaded” recipes like my Patriotic “Old Glory” Cupcakes. That recipe called for doctoring up a boxed cake mix because, well… I’m a lazy chef! A couple of years ago, I started making healthier recipes in an effort to help me shed some excess pounds, so patriotic 4th of July recipes like my Fireworks Orzo Salad  and Quinoa Fruit Salad made appearances.

Here are some more perfectly patriotic 4th of July recipes for you to enjoy!

Twizzler Firecracker Cupcakes from Tastes of Lizzy T – Completely adorable, with licorice garnish that looks like exploding fireworks.

Fresh Berries Cookie Pizza from Cooking with Curls – Fresh blueberries and strawberries layered on a cookie crust.

Star Spangled Popsicles from The View from Great Island – Layers of red, white and blue, these look just like an American flag. I fell hard in love!

American Flag Doughnuts from The First Year Blog – These doughnuts are almost too adorable to eat!

Red White and Blue Cheesecake Mousse from Very Culinary – I’m a bit obsessed with cheesecake, so I was ready to do a face plant into this dessert.

Chocolate Cookie Candy Pretzel Bark from A Family Feast – Crunchy, sweet, and filled with patriotic flair. This no-bake treat is a must make.

Firecracker Cupcakes from It’s Yummi – These firecracker look-a-likes are filled with Pop Rocks candy, so they tickle your tongue when you take a bite

Patriotic White Chocolate Strawberries from Yummy Healthy Easy – Fresh strawberries are coated with white chocolate and blue sprinkles. Easy & fun

Red White and Blue Layered Jello Stars from The Redhead Baker – Layers of red, white, and blue gelatin are cut into star shapes. A crowd pleaser!

Patriotic Quinoa Salad from It’s Yummi – Quinoa, strawberries, and blueberries are tossed with a citrus vinaigrette. This is a solid 10 on the yum scale!

Hey, if you want even more 4th of July recipes, come on over to Pinterest, and you’ll find my Red, White, and Blue Recipes board, along with 140 more recipe-loaded boards (yes, I’m a bit obsessed with Pinterest.)

I’d love for you to also follow me on Facebook, Twitter, and Instagram!

Shrimp In A Lemon Thyme Cream Sauce

Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

I first shared this recipe in 2013. This Shrimp in A Lemon Thyme Cream Sauce has been adapted from the original. The original recipe I shared called for heavy cream, without the milk, and it was harder to make since I used uncooked shrimp which were then sauteed after peeling. It’s MUCH easier to use pre-cooked shrimp!

Shrimp in a Lemon Thyme Cream Sauce- Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!

I also updated the photos. You can still see the old one below the recipe, but these new photos are much better. Like you care, back to the shrimp.

Lemon thyme can be found in lots of supermarkets, or, if your so inclined, grow your own! I don’t grow my own lemon thyme, but I do grow thyme. Honestly, this is one of few recipes I’ve ever used lemon thyme in, but it’s really good! Plus, sauteed shallot and garlic, who can resist? Well, I guess if you don’t like onions and garlic you can, but I can’t!

Shrimp In A Lemon Thyme Cream Sauce
 
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Deliciously seasoned shrimp in a lemon thyme cream sauce. Easy to make, using pre-cooked shrimp, this change-up to regular spaghetti night is ready in 30 minutes!
Author:
Recipe type: Entree
Serves: Serves 4
Ingredients
  • 1 pound large shrimp (31/40 count)
  • ¼ cup shallot, chopped fine
  • 2 teaspoons fresh lemon thyme leaves
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons light butter
  • 1½ cups light cream
  • ½ cup milk
  • 2 tablespoons flour
  • fresh ground black pepper to taste
Instructions
  1. Peel and de-vein shrimp, removing tails (it's easy to do this if the shrimp are partially frozen).
  2. Melt the butter over medium heat, and saute the shallot and garlic until soft. Stir in the flour, then pour in the light cream, milk, and lemon juice. Bring to a low simmer, stirring constantly, for one minute. Add the shrimp and cook over low heat until heated through, about two minutes. Serve over spaghetti or by itself.

 

 

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Beef Brisket Recipes for National Brisket Day

It’s National Beef Brisket Day! Enjoy 11 Mouth-Watering Recipes 

11 Mouth Watering Beef Brisket Recipes- from traditional beef brisket to soups, stews and tacos, you'll find a recipe to love here!

I have some bad news. Not for you, really, but for me. My news is that I don’t have a beef brisket recipe of my own to share with you today. The fact is that until just a few days ago I wasn’t even planning on sharing beef brisket recipes, this weeks plan was for strawberry recipes, but then I realized a few of my food blogger friends had the same plan. May is National Strawberry Month, so of course everyone wants to put together the best recipes. I decided on beef brisket for today, National Brisket Day. I bought a brisket to make over the weekend, but life and Memorial Day happened, and I kept thinking about what I said in last week’s post about spending time with my daughter this summer. So instead of making the brisket we went over a friends on Saturday, cooked a steak on the grill on Sunday, and cooked out again on Memorial Day. I’ll probably make mine tomorrow, and of course I will share it with you as soon as possible!

Mouth Watering Brisket Recipes- Looking for the best beef brisket to impress your family or guests? Check out this great collection, from traditional to sous vide and pressure cooked, you will find one to love!

Good thing for me, my friends have some great beef brisket recipes, and I put them in to this great collection for you! Sous vide beef brisket?! I never even would have thought about it! Actually, I’ve never sous vide anything, yet. There is an absolutely delicious looking Braised Brisket Stew, and even tacos! These recipes are all different, so you aren’t suck with making it the same way every time. Unless you want to, of course. I would love it if you tell me which one you plan on trying! You can find all of these delicious recipes here: It’s National Beef Brisket Day! Enjoy 11 Mouth-Watering Beef Brisket Recipes

Cookout Recipes To Enjoy This Summer

Monday is Memorial Day, the unofficial start of summer, my favorite season! It’s also, for many, the start of cookout season. So, maybe you are looking for new cookout recipes to enjoy this summer? Well, stop right here! I’ve put together a great collection of cookout recipes!

Cookout Recipes to Enjoy This Summer

Cookout Recipes to Enjoy This Summer- A great collection of recipes including main grilling dishes, side dishes, desserts, and more!

Cooking on the grill, I love it! There is just something about the smell of food on the grill that makes it great! Did you know you can even make awesome desserts on the grill?  The fabulous side dishes, of course I had to share a few! Then, I thought a pitcher of margaritas would be great! I hope you enjoy these cookout recipes, which you can find here: The Best Cookout Recipes to Enjoy This Summer, and if you wouldn’t mind indulging me and reading on a bit here, I have something to say.

Cookout Recipes to Enjoy This Summer- Burgers, potato salad, grilled corn, and a pitcher of margaritas. Enjoy the summer with these great recipes!

It’s time for me to be honest. I love cooking, and I love sharing recipes with you all. I’ve been doing it for three years now. But, this blogging thing hasn’t quite worked out the way I wanted it to for awhile now. I do want to keep doing it, but I have to change how I’m doing it. I can’t stress over not getting views or posting new recipes all summer while my daughter wants to be outside, or at the beach, or playing with friends. She’s only going to be six, and since I work (this blog) from home, it’s hard to explain to her that I have to work. I don’t think it’s really fair to her, or even to myself, to justify working over just having a great summer when my views and income aren’t there to support it. I’m not lazy, or giving up, if I was there with the views I would keep doing it, but for now I want to have cookouts more than I want to write cookout recipes. At the same time I do want to share the cookout recipes I do get to make this summer.  I hope that makes sense to at least some of you. Having explained that, I also stepped down from being a brand ambassador for this year’s Food and Wine Conference. I wanted to go, but I also wanted to take Amanda to the beach for the first time, and we just can’t afford both. As some of you know, I have been contributing to Community Table Recipes, where this round-up is located, in case you haven’t checked it out yet. I like doing it. I still like sharing recipes here. What I hate is the technical parts of doing this, and the photography. Supposedly, long, vertical, bright photos are what everybody wants to see. Then why are my most viewed recipes still those with very small, square, and not well styled photos? Why do technical things (too many to explain) work for other bloggers when they don’t work for me? I don’t know, and I’m tired of trying to figure it out. I also don’t want anyone to feel sorry for me. So, here’s the deal. This summer, like previous summers, I have lined up guest posters to share recipes I’m sure you, my friends and readers, will love. I will also keep sharing my own recipes, both here and on Community Table. But, I’m going to relax and enjoy the summer, and then see how I feel in the Fall. If you made it through all that, happy Memorial Day Weekend and have a great Summer!!

 

Extreme Ranch Chive Biscuits

Quick and easy biscuits made with ranch dressing and loaded with in-season fresh chives. Ready in less than 30 minutes, eat them while they are hot right out of the oven!

Extreme Ranch Chive Biscuits 

Extreme Ranch Chive Biscuits- Quick and easy biscuits made with ranch dressing and loaded with in-season fresh chives. Ready in less than 30 minutes, eat them while they are hot right out of the oven!

The chives in my garden grew so much that I had to divide them into five separate bunches this year, and I still have plenty! They are great in these biscuits, or in scrambled eggs, or in lots of things like Chilled Chickpea Soup or on top of Bacon Cream Cheese Stuffed Cherry Tomatoes. I really haven’t kept good track of what I put them in over the years, more like I just run out to the garden and snip some whenever they sound good.

I don’t normally make biscuits at home, and I wanted something easy to make. Something that didn’t require a stand mixer, a lot of kneading, or a real specific way to mix the ingredients. and so I came up with a real simple, easy recipe that from start to finish takes less than 30 minutes to make. Best of all, it’s delicious right from the oven! They will also keep well in a tightly sealed container for a few days. I recommend reheating them in the microwave, covered with a paper towel, for about 20 seconds before serving. Or devouring yourself, either way!

Extreme Ranch Chive Biscuits and More- A great collection of my favorite quick and easy biscuit recipes!

I was so happy with the results of my biscuits that I asked a few of my foodie friends to share their favorite quick and easy biscuit recipe with me, and you. Pictured above you will see the biscuits I made, along with Cheesy Ramp Biscuits, Easy Cheesy Ranch Biscuits, Cat’s Head Biscuits, and Garlic Butter Biscuits. I know you will want to try all of these!

For today’s recipe and the links to all the other great biscuit recipes, click here: Extreme Ranch Chive Biscuits and More.

Red Beet Horseradish Dipping Sauce

I received product in exchange for this post. The recipe, photographs, and any opinions are my own.  

Spicy, creamy, and light, this Red Beet Horseradish Dipping Sauce is perfect for fried shrimp, chicken, or as a veggie dip!

Red Beet Horseradish Dipping Sauce- Perfect for dipping fried shrimp, chicken, or fresh veggies. Creamy, light, with a bit of heat!

A few weeks ago my husband made a horseradish dipping sauce from Alton Brown to dip onion rings in. I thought a different version of it would be good with seafood like shrimp.

Red Beet Horseradish Dipping Sauce- great for dipping shrimp. chicken, or fresh veggies!

My husband and his uncle make red beet horseradish every year for Easter and Christmas. We serve it with kielbasi and cocktail shrimp at the holidays, but they make a lot of it and jar it so we have it all year long. I have no idea what the recipe is for it, since they make it at my husband’s uncles house, but red beet horseradish is available in the refrigerated section of  grocery stores. Try to find one that the red beets are pureed in, not with whole pieces of red beets.

Horseradish Dipping Sauce- A light, creamy, hot dipping sauce  made with red beet horseradish. Great with shrimp, chicken, or fresh veggies!

After I posted my 10 Succulent Shrimp Scampi Recipes I was sent a package of SeaPak® Popcorn Shrimp to try out.

Sea Pack Popcorn Shrimp

 

Image from seapak.com

I have to admit I was a bit surprised when my picky daughter asked me to make it a few days later. All of a sudden she’s really into shrimp! I’ll be updating an older recipe later this week that she has insisted I make!

Red Beet Horseradish Dipping Sauce
 
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Hot, creamy, and light horseradish dip!
Author:
Recipe type: Dip
Serves: Makes 1¼ cup
Ingredients
  • 1 cup plain Greek yogurt
  • ½ cup prepared red beet horseradish
  • ½ teaspoon bacon salt (try J&D's, see notes)
  • 1 teaspoon lemon zest
Instructions
  1. Combine yogurt, prepared horseradish, bacon salt, and lemon zest in a small mixing bowl. Stir well, cover and refrigerate for at least 1 hour.
Notes
http://www.jdfoods.net/

 

Mexican Main Dishes

Today is Cinco de Mayo, so I thought it might be fun to share some amazing Mexican main dishes. Some of these are more authentic, like Arroz con Pollo, and some are more Americanized like Tamale Pie. All of them are delicious, easy to make, and most use ingredients that you may already have on hand. Make one for dinner tonight!

12 Mexican Main Dishes- A great collection of recipes for Cinco de Mayo or any day of the year! From authentic Mexican to Mexican American recipes, you will find a favorite here!

Even if you don’t have time, or the ingredients to make one tonight, save this on Pinterest or on your computers bookmarks, because if you are anything like me at all, you will want to try these at some point soon! Find all of the recipes on Community Table Recipes here:  12 Last Minute Cinco de Mayo Main Dishes. Need more ideas, like dips? Try Spicy Gaucamole with Bacon! Or how about a breakfast for dinner idea, like Huevos Rancheros with Bacon Tortillas?