Cedar-Plank Salmon

Cedar-Plank Salmon of Love!

Ok, what can I say I love to cook this way. Rain or snow!

Grilling on a wooden plank! This method is great because it gives you authentic smoke for flavor.

What you'll need:
The Rub

2 tsp lemon pepper
1 tsp granulated garlic
1 tsp dry tarragon
1 tsp dry basil
2 Tsp brown sugar

Fresh ground pepper

2 skinless salmon fillets (6 oz each)
1 lemon

Let's make it:

1. Blend all ingredients except the fish and lemon in a mixing bowl.

2. Sprinkle both sides of the salmon evenly with the dry rub and then press the seasonings into the flesh. Refrigerate, uncovered, for at least 2 hours and up to 12 hours before cooking.

3. Soak the untreated 3/8-inch cedar plank in water for 1 to 2 hours. Preheat the grill on high. Place seasoned salmon fillets onto the plank (making sure they're not touching) and squeeze lemon over them. Place the planks on the grill, lower the heat to medium, and cover. Cook for 8 to 12 minutes, depending on the fillets' thickness; their internal temperature should be 120°F. Remove the plank from the grill.

Serve with a nice slice of lemon.

Can you feel the love!

Robert's Pasta Sauce

The Ingredients of Love

1 28 oz. can crushed or diced tomatoes.

7 fresh basil leaves

2 fl oz extra virgin olive oil

3 cloves garlic, crushed 1/2 cup red wine

1 T Splenda

1 large onion

freshly ground black pepper

Let's put it togather!

Sauté onions in olive oil over low heat, covered, for 10-12 minutes.

Add garlic and basil, re-cover, for another 5 minutes or so.

Uncover and add wine. Reduce by about half.

Add tomatoes and splenda and pepper, and simmer for 15-20 minutes.

If you want to turn this sauce into Neapolitan Sauce, add 10-12 sliced ripe olives, and 1 1/2 T capers just before finishing.

Fresh Italian Parsley can be added at the end if you like it.

For a nice twist, add 3-5 crushed and chopped anchovies. I can feel the love!!

Pumpkin Pie of Love!

The Happy Diabetic Pumpkin Pie of Love!

Here's what you will need:

1 ready made frozen pie crust

1 - 15 oz. can pumpkin
6 fl. oz. whole evaporated milk
6 fl. oz. skim evaporated milk
1/2 cup egg substitute
1/3 cup Splenda sweetener
2 T. granulated sugar

1 T. My Pie Spice
My pie spice...

1/2 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

Preparation for spices: Combine all the spices.

Recipe Directions:

1. In mixing bowl, combine pumpkin, sugar, Splenda, and pie spice.
2. In small bowl, mix whole and skim evaporated milk. Add milk and egg substitute to pumpkin. Stir.
3. Pour mixture into crust.
4. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and continue to bake for 35 to 40 minutes or until inserted knife comes out clean.
5. Cool thoroughly.
6. Makes 10 servings.

Nutrition Facts per serving:
Calories: 174, Carbohydrate: 20 g, Fiber: 2 g, Fat: 8 g, Protein: 6 g, Sodium: 165 mg