1 Tbs. grated lemon zest, minced
1 1/2 tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets
1 package of fresh thyme
1 package of fresh dill
6 lemons sliced
2 Tbsp. extra-virgin olive oil, divided
In a medium mixing bowl mix together lemon zest, 1 1/2 tsp chopped fresh thyme, sugar, salt and pepper.
Place Salmon fillets on cedar planks skin side on planks. Rub mixture on each fillet. Then add 1 Tbsp of extra-virgin olive oil on each fillet.
Add 1 plank in the bottom of a 14″ Dutch oven. Then add about half a package of fresh thyme and a half a package of fresh dill. Spread the slices from 3 lemons all around the bottom.
Add the second plank so that it doesn’t touch the top of the first plank and add remaining thyme, dill and lemon slices.
Bake at 350 degrees for 1 hour (If using charcoal, rotate lid every 15 minutes). The salmon should turn light pink.
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27