Phil, thanks for all the help planning our weekend meals!!! They all sound delicious and I am liking the sound of those veggie burgers best.

Surely you will have someone cook for you on Sunday. I wish you a wonderful day today and a great weekend.

Sara

Hi Phil,

Oh my gosh, I am so behind. You keep all those good recipes coming and I haven't tried any of them yet, just because I needed a few ingredients, going to the store soon. Then Sara starts too, you 2 and Donna are driving me crazy. lol Just kidding but I am only one, you all have someone to cook for. What a recipe week. Thanks all.....
....
Our chef... Phil

Hello My Friends,

It's always so good to see you both here and enjoying yourselves. Myrna, after this evening, I'll give you all a break for a couple of days, since tomorrow, the Ladies of the Church have a Pot Luck Lunch planned for Father's Day, and then my Nephews are treating me to a Steak Dinner at the Golden Corral tomorrow evening. So no cooking tomorrow for me.

Since I missed my Friday Fish dish this week, here's a little Grilled Salmon prepared in a tasty, homemade marinade. Serve it with baked potato and the fancy Green Salad below.

Grilled Marinated Salmon

Ingredients

• 1/4 cup and 2 tablespoons soy sauce
• 1/4 cup and 2 tablespoons rice wine vinegar
• 3 tablespoons white sugar
• 1 tablespoon and 1-1/2 teaspoons vegetable oil
• 1-1/2 teaspoons mustard powder
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground black pepper
• 3 pounds salmon fillets

Directions

1. In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
2. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for medium high heat and lightly oil grate.
4. Grill the fish for about 3 to 4 minutes per side, or to desired doneness. Serves 6.

I would definitely giving this one 5 stars. I agree with everyone about this dressing, it is so excellent.

Green Salad with Cranberry Vinaigrette

Ingredients

• 3/4 cup sliced almonds
• 2 tablespoons and 3/4 teaspoon red wine vinegar
• 1/4 cup olive oil
• 3 tablespoons fresh cranberries
• 2-1/4 teaspoons Dijon mustard
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon and 1-1/2 teaspoons water

• 3/8 red onion, thinly sliced
• 3 ounces crumbled blue cheese
• 3/4 pound mixed salad greens

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
2. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
3. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Have A Wonderful Evening My Friends,

Phil

Hi Phil,

Hello My Friends,

As you might imagine, I subscribe to countless Cooking Magazines and email services. One of my favorite is called Fine Cooking. Here's one of their recipes that I tried just the other evening, and it's definitely a winner! Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

Grilled Chicken and Summer Squash Salad

Ingredients

1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup canola oil
1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
1/4 cup chopped fresh cilantro leaves and tender stems
1-1/2 Tbs. finely grated peeled fresh ginger
1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
1 tsp. granulated sugar
Kosher salt
1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
5 oz. baby arugula
Freshly ground black pepper

Directions

Prepare a medium-high gas or charcoal grill fire.

Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.

Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.

Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates. Serves 4.

Have A Terrific Tuesday,

Phil