Grilled Salmon with Charred Corn Salad

Summertime and the grilling is easy. Keep the heat out of the house - use your backyard grill this summer. Here are two quick and easy recipes sure to please the most discerning palate.

                                                        
                                                         Grilled Salmon


4 salmon filets, skinned
1 tsp lemmon pepper
2 tsps Kosher or Sea salt
3 tbl spoons lime juice
3 tbl spoons cooking oil

Heat grill to medium. Brush fish with oil, sprinkle with lemmon pepper and salt, drizzle with lime juice. Grill for 6-7 minutes per side until meat is flaky.


                                                     
                                                       Charred Corn Salsa


6 ears fresh corn, husked
1 red onion, cut in half lengthwise and thin sliced
1 cup diced tomatoes
1 cup loose shredded basil leaves
1 tsp dried thyme
1/4 tsp black pepper
1/2 tsp salt
1/3 cup lime juice
1/3 cup olive oil

Coat corn with oil. Cook on medium grill turning often for 12-15 minutes until charred and kernels are soft. Allow to cool and slice kernels from cob. In a bowl, add corn, sliced red onion, diced tomatoes, basil, thyme, salt, pepper and lime juice. Mix thoroughly. Can be made ahead of time. Cook corn before Salmon.

Grilled salmon, Charred Corn Salad, a cold beer or beverage of your choice - sit back, eat and enjoy.

Slow Grilled BBQ Chicken and Grilled Veggie Salad

Summer is for grilling, on the beach, at the lake or in the backyard. This recipe is quick and easy and a crowd pleaser, low-fat and delicious.

                                                    Grilled BBQ Chicken

4 chicken breasts, with skin and breast bone
1 red onion, sliced
2 yellow squash, sliced
2 zucchini, sliced
2 cucumber, peeled, 1/4 inch slices
2 tomatoes, sliced
1/4 cup Italian dressing
1/2 cup BBQ sauce (Your favorite)
salt
black pepper
1/4tsp BBQ powder
1/4 tsp onion powder
1/4 tsp garlic powder

Place dry marinade of BBQ powder, onion powder, garlic powder, a pinch each of salt and black pepper in a large plastic bag. Place chicken in bag and shake until covered. Place chicken skin side down on a medium pre-heated grill (325 degrees) away from direct heat. Cook slowly for 20 minutes. Bast with BBQ sauce and turn. Bast skin side and cook 10 more minutes. Just before removing, bast a second time.

While chicken cooks, take vegetables, salt pepper and Italian dressing and place in plastic bag. Shake and cover veggies thoroughly. Place on low-heat side of grill, Cook 6-7 minutes per side. Set aside to cool.

Remove chicken from grill. While it sits to redistribute juices, dice vegetables and mix into a salad. Serve with chicken. Rice or baked potato is a good starch.

 Cooking chicken slowly allows BBQ sauce to penetrate meat without forcing natural juices out.

Slow Cooker Chicken Stew

Chicken soup is good for the soul, while stew is a rich, hearty meal. This dish combines both for a heart healthy, delicious meal.

                                                         Slow Cooker Chicken Stew

1 Pkg. boneless chicken thighs
2 carrots, sliced in 2 inch chunks.
1 large potato, skin on (washed) sliced into large 1 inch cubes
2 stalks celery, chopped into 1/2 inch pieces
1/2 white onion, diced into 1 inch pieces.
1/2 cup frozen English peas
1 cup chicken stock
Cornstarch slurry with 3/4 Tbl. spoon cornstarch and just enough water to make a slurry
1/2 tsp. oregano
1/2 tsp. thyme
salt/pepper
2-3 dashes hot sauce

In a crock pot, add chicken and vegetables except for peas. Cover and cook on high for 4 hours. Add peas and chicken stock. Cook 1 1/2 to 2 hours longer until chicken breaks apart easily. Season with oregano, thyme, 2-3 dashes hot sauce, salt/pepper to taste. Slowly add cornstarch slurry to thicken stock. Use spoon to break chicken into smaller pieces.

Eats like a hearty stew, tastes like mom's chicken soup.