My brother is a fishing guide in Alaska.  That means he is the guy who takes rich people out on his boat and uses his sixth sense to find salmon in the Kenai River.  It’s a pretty sweet gig.

So is being his sister.  Our Dad is going to visit him this week, and it is with great and joyful hope that I await some freshly caught salmon so I can make this recipe.

Grilled Salmon with Lemon Caper Sauce

from Epicurious

3-4 salmon filets (remove skin)
2 lemons, juiced
1/4 lb butter
2 cloves garlic minced
4 T capers, rinsed
salt and pepper
flour

I haven’t turned on my oven a week! And no; we haven’t gone out to eat every night.  I would love to, but I am afraid I won’t be able to pay off the debt to out new overlord, Consumer’s Energy.   I am seriously scared of our electric bill after weeks of constant air conditioning, so I am quickly putting together a list of “no oven” meals.  This global warming thing is apparently here to stay and Michigan is the new Tropics.  

Later this week I’ll share the rest of my meals with you, but the one for today is Taco Salad.  It’s easy and fresh.  Vegetables make an appearance, therefore it totally counts as a complete meal. 

You’ll need:

• 1 lb. ground beef
• 1 packet taco seasoning {I actually buy it in a larger package at Penzy’s.  We like our taco seasoning around here.}
• 1/2 head iceberg lettuce {One of two acceptable times to serve iceberg, according to my husband.  The other is a Bleu Cheese Wedge salad.  Whatever.}
• 2 tomatoes
• 1/4 cup black olives
• shredded cheese
• other taco toppings, such as jalapeños, sour cream, cilantro
• Salsa {We used to use Western Dressing, but it has  food dye in it and that is… totally another story}
• Taco chips

Brown the ground beef and add the taco seasoning according to package directions.  Meanwhile, chop the lettuce, olives, tomatoes, and other toppings.

Set all toppings out on the table and let everyone make a salad to their liking.

Taco Salad Fixin's

Recipe Roundtable is a weekly feature is co-hosted by Big Binder and Sarah’s Deals. Each blog will host it’s own recipe, but share a common linky. The co-hostesses links will appear at the top of the list and you are welcome to join in. Please link to your ACTUAL POST and not just your home page so people can find it easier. Also please put the recipe title in parentheses to help out the other readers. Old recipe posts are fine. While we appreciate a link back , it is NOT required. Be sure to leave a comment after linking. Thank you for participating!

It’s almost time to pick blueberries! I can’t believe it’s been a year since we went!  In fact, we still have some blueberries in our freezer, so a few weeks ago I made a Peach Blueberry Cobbler to use them up.

Since my crashy hard drive ate my pictures, I have no proof.  You’ll just have to trust me that my husband, kids, father in law, mother in law, neighbor, and neighbor’s kid all loved it.  That’s a lot of love.  I served it with a little ice cream, just a couple of spoon-fulls, and it was wonderful.

Michigan Blueberry & Peach Cobbler (from Michigan Wines)

Streusel

• 6 tablespoons butter
• 3/4 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinamon
• 1/4 teaspoon salt

Filling

• 1 pound blueberries
• 1 pound fresh peaches, pitted and sliced into thin wedges
• 1/3 cup sugar
• 3 tablespoons cornstarch

Preheat oven to 375 degrees.  Lightly grease or spray an 8×8 baking dish.  In a small bowl, combine streusel ingredients and work into crumb-like consistency.  Set aside.

Combine fruits in large bowl.  Mix in sugar and cornstarch and toss with fruit.  Place fruit mixture into prepared dish and evenly crumble streusel over top of fruit.  Bake for about 45 minutes or until bubbly and browned.

Recipe Roundtable is a weekly feature is co-hosted by Big Binder and Sarah’s Deals. Each blog will host it’s own recipe, but share a common linky. The co-hostesses links will appear at the top of the list and you are welcome to join in. Please link to your ACTUAL POST and not just your home page so people can find it easier. Also please put the recipe title in parentheses to help out the other readers. Old recipe posts are fine. While we appreciate a link back or the addition of the button above, it is NOT required. Be sure to leave a comment after linking. Thank you for participating!