Jared’s Halibut

Season both sides of halibut with lemon pepper seasoning, salt and Hawaiian seasoning, if available.

Heat Grapeseed oil on medium high until hot. Cook the first side of each halibut for 2 to 3 minutes.   Flip halibut and add about 3 tablespoons of butter. Cook for about 90 seconds in the second side while basting butter continuously on the fish.

Take off heat and pour the remaining butter from the pan on top of it. Squeeze lemon wedges and powdered  garlic butter to taste.

Strawberry Rhubarb Crisp

Old-Fashioned Strawberry Rhubarb Crisp
Food & Wine Magazine

Filling:

2 pounds rhubarb stalks (3-4 depending on size), sliced in half lengthwise and then sliced 1/2 inch thick pieces (like you're cutting celery)
1 1/4 cups sugar
1 pound strawberries, quartered
3 Tablespoons cornstarch
1 teaspoon vanilla extract

Topping:

1 stick unsalted butter, softened
1/1/2 cups light brown sugar
1 1/2 cups all purpose flour
1 1/4 cups QUICK COOKING rolled oats
3 Tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt

Directions:

Step 1:

Preheat the oven to 375°. In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In a large bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.

Step 2:

Combine all of the ingredients for the topping in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

Step 3:

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

Serve with Vanilla Ice Cream

Note:  The topping can be refrigerated overnight. Bring to room temperature before using.  :)

Cornflake Chicken Tenders

Cornflake Chicken Tenders

2.5 lbs chicken tenders
2 cups sour cream
4 cups corn flakes, crushed
2 tsp Italian seasoning
1 tsp black pepper
2 tsp garlic poder
6 Tbsp butter, melted

Directions:

1. Preheat oven to 350 degrees. Line a cookie sheet with a Silpat.
2. Pat chicken dry. Generously coat both sides of each chicken tender with sour cream. Mix together crushed corn flakes, Italian seasoning, seasoned salt, black pepper, and garlic powder in a shallow dish or plastic bag. Dip chicken in seasoned corn flake crumbs and place on cookie sheet. Drizzle with melted butter.
3. Bake for 15 minutes or until the juices run clear and coating is golden brown.

Note:  Could make ahead by making cornflake topping in advance.

Jen's Grilled Salmon

Grilled Salmon:

Rub top side of salmon with olive oil

Season all sides of salmon with Lawry's seasoned salt, lemon pepper seasoning and garlic butter (powder from Sprouts)

Heat grill to 400-450  degrees

Clean grates on grill and then rub with olive oil (paper towel with tongs)

For each inch of salmon cook 8-10 minutes.  Timing depends on if salmon is close to room temperature, thickness, etc.

Sear salmon, flesh side down by cooking 4-5 minutes.  Flip salmon and cook remaining 4-5 minutes.  Slide salmon off grill onto spatula, leaving salmon skin on the grill.

Grill lemon halves (3-4 minutes) to serve alongside salmon.

Squeeze some of the grilled lemon on the salmon along with extra garlic butter powder before serving.

Also good served alongside grilled asparagus.

Marinade for Grilled Chicken

1.5 pounds chicken
6 Tbsp Olive Oil
Zest of One Large Lemon
4 large garlic cloves, minced
1- 1/4 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Mix up marinade in a ziplock bag.  Marinade chicken for at least 4 hours or overnight.  Thinly sliced chicken or chicken thighs are best.   Grill on BBQ.

Fourth of July Strawberries

4th of July Strawberries:

Dip Strawberries in white chocolate.  Then dip tips in blue sprinkles.  :)

Fourth of July Pie

Fourth of July Pie:

Ingredients:

• 2 Pie Crust Doughs
• 1/2 cup (100g) granulated sugar
• 1/3 cup (35g) cornstarch
• 1 cup (100g) blueberries (Half of a pint container)
• 1 cup (100g) blackberries (Small blackberry container)
• 4 cups (300g) chopped strawberries (Almost the entire large 2lbs strawberry container)
• 2 teaspoons lemon juice, divided
• 1/2 teaspoon almond extract, divided
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust

Directions:

1. In a small bowl, stir the granulated sugar and cornstarch together. In a medium bowl, combine the blueberries and blackberries together. In a large bowl, place chopped strawberries and stir 1/4 cup of cornstarch mixture into blueberries/blackberries. Stir remaining cornstarch mixture into strawberries. Add 1 teaspoon of lemon juice and 1/4 teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as you roll out the crust.
2. Preheat oven to 400°F (204°C).
3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a pie dish. Tuck it in with your fingers, making sure it is smooth. Fold the aluminum foil several times to form a 2-inch wide strip. Place into crust, dividing it into 1/3 and 2/3 sections as pictured above.
4. Spoon strawberry filling into large section, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Spoon blueberry filling into smaller section. Again, discarding the excess liquid. Place the pie in the refrigerator until top design is ready.
1. Design the flag: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 4 strips that are 2 inches wide and 6 inches long. Using your star cookie cutter, cut 12-14 stars. Re-roll any dough scraps if needed. Remove the pie from the refrigerator, remove aluminum foil strip, and add top decor to pie. Stars over the blueberries; strips over the strawberries to form an American flag design. Use a small knife to trim off excess dough on the sides. Crimp the edges with a fork or flute the edges.
2. Lightly brush the pie crust (stars, stripes and edges) with the egg wash mixture. Sprinkle with coarse sugar, if desired.
3. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
4. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.