Chip’s “To Die For” Grilled Romaine

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Chip's "To Die For" Grilled Romaine
This grilled romaine is a guest favorite. Beautiful with a wow taste bud factor!
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Rinse one romaine head and pat dry. Cut the head in half leaving in what we call the "butt". You want it to hold together.
  2. Brush with olive oil and place on a medium grill. Char quickly until it produces some color but doesn't burn.
  3. Remove and place on a decorative salad plate.
  4. Sprinkle half the tomatoes and half the bacon on each head.
  5. Stream on the It Takes Three to Tango dressing and top with lines of the glaze.
  6. Sprinkle with Parmesan shreds.
  7. Place French's onions in a pile in the middle.
Recipe Notes

This can be made without grilling the lettuce if the weather doesn't permit. Lacks the grill flavor but still really good!

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Mimi’s Cracker Crusted Salmon

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Mimi's Cracker Crusted Salmon
I have to admit it. I don't like salmon. Who doesn't like salmon these days? Ok, I used to not like salmon. Mimi changed my mind with this dish. A crowd pleaser. Makes you look like you actually know what you're doing.
Servings
crowd
Ingredients
Servings
crowd
Ingredients
Instructions
  1. Preheat oven on 350*. Cover a large baking pan with nonstick spray. Wash and pat dry the salmon and place it on the pan. Cover with the dressing and the garlic powder on both sides.
  2. In a small mixing bowl melt butter. Add crushed crackers, cheese and herbs (if you're not using the herb butter), stirring until well mixed. Spoon the cracker mixture on top of the salmon. Bake for 20 minutes or until salmon is done and flaky.
Recipe Notes

Our last minute go to dinner for guests! We usually serve it with grits and roasted asparagus. Fast, easy but super elegant.

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