Grilled salmon in foil, Grilled vegetables, Texas turtle sheet cake


There is still time to fire up the grill. Try this next time.
Grilled salmon in foil
2 C uncooked instant rice
1-3/4 C chicken broth
1 C cut carrots
4 salmon fillets
1 tsp. lemon pepper seasoning
1/2 tsp. salt
1/3 C chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
Preheat grill. Spray four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
Grilled vegetables
Herb butter:
1/4 C butter or margarine, melted
2 TBS chopped fresh or 2 tsp. dried thyme leaves
1 TBS chopped fresh chives
1 lb. asparagus
1 lb. green beans
1/2 lb. mushrooms, cut in half
1/4 C chopped walnuts
Heat coals or gas grill for direct heat. In large bowl, mix all herb butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter. Place vegetables in grill basket. Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice until tender. Sprinkle with walnuts.
Texas turtle sheet cake
2 C granulated sugar
2 C self-rising flour
1 C butter
1 C strong black coffee
1/3 C unsweetened cocoa powder
2 eggs
1/2 C buttermilk
Chocolate frosting:
1/4 C butter
4 TBS buttermilk
3 TBS unsweetened cocoa
2-1/2 C powdered sugar
Turtle topping:
1/2 C chopped pecans
1 C semi-sweet chocolate chips
1 C caramel sauce, to drizzle
Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan. In a large bowl, combine self-rising flour and granulated sugar. Set aside. In a saucepan, combine 1 cup butter, 1 cup coffee and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined. Pour into baking pan and bake for 25-30 minutes. When cake is done, a toothpick or fork inserted into middle should come out clean.
Prepare frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly. Remove from heat and use a wire whisk to gradually mix in powdered sugar, 1/2 cup at a time. Spread or pour warm frosting over cake. While cake is still warm, sprinkle with chopped pecans and chocolate chips. Drizzle with caramel sauce. Tip – if you don’t have buttermilk, no worries. Mix 1/2 cup milk with 2 teaspoons of vinegar or lemon juice. Let it sit a few minutes before you add it to the other ingredients.
Thought – Your best teacher is your last mistake!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens –

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