Simply Salmon (or other fish)

Ingredients:
Salmon Fillet(s)
Olive oil
Lemon pepper
Crushed black pepper
Lemon slices

Prep:
Baste the fillet in a small amount of olive oil being sure to coat the entire surface (not the skin side if you leave skin on).
Sprinkle Lemon pepper on to your taste. Add black pepper if it needs more kick. Add lemon slices if you see fit.
Wrap in foil being sure to seal the edges completely.
If you do two fillets try to match them in size and lay them on one another so that the skin side is out.

Grill Salmon until done (yeah... I don't time things) and will flake easily with a fork. You may also cook this atop coals.

Devour!

*Optional additions

Wash and trim asparagus to lay atop the lemon slices and/or in between the fillets.
Pepper slices are also a good addition.

Black Bottom Banana Cream Pie

This one's an award winner!  Sure to win any ward's pie making contest!

1 refrigerated pie crust

1 container (12 oz) frozen whipped topping, thawed

1 package (6 oz) semi-sweet chocolate chips

1 1/2 C cold milk

1 package (5.1 oz) vanilla or white chocolate or banana cream instant pudding

2 medium bananas

Strawberries for garnish, if desired.

1.  Heat oven  to 425 degrees.  Bake pie crust 10 - 12 minutes or until golden brown.  Cool completely.

2.  Place 1 1/2 C of the whipped topping and chocolate chips in a microwave safe container and microwave, uncovered, for 30 seconds.  Stir.  If there are still bits of unmelted chocolate, zap it again for another 20 - 30 seconds.  Stir until smooth.  Put 2 Tablespoons of the chocolate mixture into a small, ziplock bag and set aside.  (I usually stand it up in a small cup so that it doesn't spread all over inside the bag.)  Spread remaining chocolate mixture over the bottom and sides of the pie crust.

3.  Slice the bananas and place slices on top of the chocolate.

4.  Whisk the pudding and the milk for 1 minute or until mixture begins to thicken.  Fold in 1 1/2 C of the whipped topping.  (There should be just a bit of topping left to use as garnish).  Refrigerate at least 30 minutes.

5.  When ready to serve, garnish the pie by snipping a small tip off the corner of the ziplock and squeezing the chocolate mixture over pie in a decorative design.  Pipe rosettes of whipped topping around the edge of the pie (I usually do 10 - 12).  Place sliced strawberries, pointing up, just in front of, or in the whipped topping rosettes and you can place a slice of banana too (but those can turn brown rather quickly, so unless you're serving it right away, I'd hold off on the banana slices.)

Poor man's fluffy rice & chicken

I was craving rice tonight and came up with this little gem.

2 cups rice - cook in rice cooker
1 can cream of mushroom soup + 1 soup can milk
1 can chicken chunks

Heat the soup and milk together - stir in drained chicken chunks.
Serve hot over rice.

Enjoy!

A quick way to enjoy that taste we all love w/o all the waiting.

Tomato and Olive Penne

Original Recipe:

Salt and Pepper
1 lb Penne or other short pasta
1/4 Cup olive oil
2 Garlic cloves, thinly sliced
2/3 lb cherry tomatoes (2 cups), halved or quartered
1 tsp. dried oregano
1/4 tsp crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 Cup chopped fresh parsley
1/4 Cup grated Parmesan cheese, plus more for serving

1) In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes. Drain

2) Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 tsp salt, and 1/4 tsp pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

3) Add the penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

For kids:
If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.

Serves 4


Melissa's Version:

Use any kind of tomatoes (smaller ones are tastier, but anything works), slice larger ones into wedges, or half-wedges.
No red pepper, olives, or parsley.

Follow directions as noted; I typically add more salt then the recipe calls for - just to taste.