Cedar Salmon with Mango Avacado Salsa

Soak cedar plank in water for 20 minutes-4 hours.

Rinse and pat dry salmon. Season with kosher salt and pepper. Put the plank on the grill by itself until edges are black then put the salmon on the plank. You want the grill pretty hot, so it will only take 5-8 minutes to cook. Don't over cook. Just until the fish flakes easily with a fork and is no longer transparent.

Top with Mango Avacado Salsa:

1 Large Mango, peeled and diced
2 Large Avocados, peeled and diced
1/4 Cup chopped fresh Cilantro
1/4 Cup chopped Red Onion
1 Jalapeno Pepper, cored and diced
Juice of 2 Limes
2 Tablespoons Canola Oil
1/2 teaspoon Kosher Salt
1 teaspoon Sugar

(also good with tortilla chips)

Andrea's Brisket (from stacy)

Marinate brisket for 24 hours covered with plastic wrap in pan with: liquid smoke, worcestershire sauce, kosher salt, pepper, onion powder, garlic salt, seasoned salt.

5-6 hours before preheat oven to 300 degrees. Wrap brisket in foil and put back in cleaned pan. Cook 5-6 hours.

Cut off fat, coat with favorite jar of barbeque sauce. Put back in oven to reheat with sauce. Let cool 10 minutes and slice!

Marinated Vegetables for the Grill

• 1/3 cup olive or vegetable oil
• 2 tablespoons lemon juice
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley flakes
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Combine all of the ingredients in a ziploc. Marinate sliced zucchini, squash, whole mushrooms, peppers, tomatoes, onions for several hours. Put on skewers, grill in a vegetable pan (we lined it with foil), or saute in a pan on the stovetop.

Cream Puff Cake

• PUFF
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
•  
• FILLING
• 1 (8 ounce) package cream cheese, softened
• 3 1/2 cups cold milk
• 2 (3.9 ounce) packages instant vanilla or chocolate pudding mix
•  
• TOPPING
• 1-1/2 cups heavy whipping cream, whipped
• 1/2 jar chocolate fudge topping

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2. In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
3. Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
4. While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
5. Spread whipped cream over chilled filling and drizzle with chocolate Freeze 1 hour before serving.

Firecracker Shrimp

Ingredients:

1 pound large (16 to 20 count) shrimp, peeled and deveined.

2 tablespoons Sriracha, (found in the Asian spice isle)

2 tablespoons olive oil

1/4 teaspoon salt

2 teaspoons sugar

4 to 5 cloves garlic, pressed

Directions:

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits. (Approx 2 minutes on each side.)

Quiche

Quiche
1 ready-made pie crust
6-10 eggs
1/4-1/2 c. milk, cream or half and half
veggies of your choice: mushrooms, peppers, spinach, onions, tomatoes, zucchini...
meats of your choice: cooked ham, sausage, or bacon
cheeses of your choice: swiss, cheddar, mozzarella, colby...
salt and pepper to taste

Unroll the pie crust into a greased pie plate, rolling and pinching the edges under. Beat the eggs and milk together, add any combination of chopped veggies, meats and cheeses. (If I'm using mushrooms or peppers I will saute them with the onion before adding them to the egg mixture to bring out the flavors).

Bake at 350 for 45-60 minutes or until pie crust is brown on the bottom and center of the quiche is no longer runny.

Note: About 3-5 minutes before the quiche is baked, it puffs up.

This recipe is incredibly forgiving--any combination tastes great--use whatever you have on hand!
My favorite combinations: spinach, onions, ham, swiss cheese bacon, cheddar, onions, tomatoes, zucchini, mushrooms, peppers--pretty much anything in my fridge!

Coconut Ice Cream

Coconut Ice Cream
1 cup milk
1 (15 ounce) can cream of coconut (not coconut milk--it's sweeter, found near the margarita drink mix)
1 1/2 cups heavy cream
1-1 1/2 cups sweetened flaked coconut

Spread the coconut on a baking sheet and cook in the oven at 400, stirring if needed, for about 5 minutes or until browned.
Mix the milk, cream of coconut & cream with a mixer or wisk until smooth. Add coconut and freeze according to your ice cream maker's instructions.