Plank Grilled Salmon

Based on this, but with ingredients I had in my fridge. I used prepared honey mustard instead of the Dijon/brown sugar combo recommended. It was really good.

1 cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Aldi Wins

• Fig Newtons (99c for a 14oz package) - better texture than usual, and packaged in two smaller trays, so it should keep fresh longer.
• Mineral water ($2.29 for a 12 pack) - Only one flavor (lime), but good

Aldi Kidney Beans

There are more beans in a can compared to Cub's brand (15.25 ounces vs. 15). They were the same quality and cheaper.

Aldi Mentos

Exactly like real Mentos, but four packages were only $0.99. We weren't able to see if they work for this because (1) we didn't have any diet Coke and (2) we ate all the candies before we could get some. Very good quality and a great value.

Rustic Peach Pie

From some magazine in the dentist's office.

Maybe Real Simple.

Good and Easy.

Like a pie but smaller.

And no effort was needed to make it look cute.

Cucumber Chicken

1 1/2 cucumbers

6 chicken breasts

3 scallions (or green onions)

3 tbls oil

2 lemons

salt, pepper, paprika to taste

Peel cucumbers, cut into quarters lengthwise and remove seeds. Then cube. Blanch them in boiling salted water for 3 minutes and rinse in cold water. Cut onions and cut chicken into bite-sized pieces and saute in the oil until cooked. Add lemon juice and 1/4 cup water. Bring to boil and add spices to taste. Put in cucumbers and simmer gently for 5 minutes. Serve with rice.

NOTES:

I changes the proportions to be more cucumber and less chicken heavy. I used a regular onion instead of green and I only had one lemon, so I added some lemon pepper in addition. In general, this recipe could use more color, but maybe if I hadn't messed with it so much it would be better. (Hello green onion and paprika!)

It tastes good and is a great way to use up garden cucumbers.

Spicy Black Bean and Sour Cream Enchiladas

2 cans Black Beans, Drained (15 Oz Each)

2 cloves Garlic, Minced

½ cups Chopped Onion, Divided

½ whole Lime, Juice And Zest

1 teaspoon Cumin

1 teaspoon Onion Powder

1 teaspoon Chili Powder

½ teaspoons Cinnamon

½ cups Sour Cream

1 cup Shredded Monterey Jack Cheese, Divided

1 can Green Enchilada Sauce (16 Oz)

1 can Mild Green Chilies (small, 4 Oz Can)

1 package Small Corn Tortillas (10 To 12 Tortillas Per Package)

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine black beans, garlic and about half the chopped onions.
• Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about one third of the shredded cheese to the mixture. Combine well.
• Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can and then place them in a baking dish, seam side down.
• Pour the green enchilada sauce on top so that it coats each tortilla.
• Top with the remaining cheese, onions, and here is where you’ll add the super spice! I topped mine with a handful of the pickled jalapeno slices but if you’d prefer milder spice, use the mild green chilies listed in the ingredients list instead. Add as much as you want to suite your taste. This is your meal so make it however you like.
• Bake in a 9 by 13 inch baking dish (or anything you have that’s long and rectangular) for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown.

NOTES:

• The flavors in the filling were great! I loved the lime and cinnamon together.
• I didn't use a couple ingredients from the original recipe (cilantro and jalapenos). See the original recipe if you want to know where to put them.
• Corn tortillas are annoying. Even though we warmed them a little in the microwave, they tended to crack when rolling. Great flavor, but if I wanted this dish to look better, I'd go for flour tortillas.
• Be sure to drain the beans well. The sour cream tends to make it a little runny as it is.