Recipes are written to teach readers how to make the dish so they can recreate it themselves. Authors write recipes with different kinds of audiences in mind. For example, in the book Good and Cheap: Eat Well on $4/Day, author Leanne Brown writes, “I designed these recipes to fit the budgets of people living on SNAP” (Good and Cheap: Eat Well on $4/Day). Although the main audience of her book was for people who were part of the food stamp program, her book is also suitable for college students, people on a budget, or people who don’t want to spend too much on groceries, demonstrating how recipes can pertain to more than just one audience. The purpose of writing recipes can vary based on who the audience is; some authors might write recipes to inform readers on how to make the food, while others might write recipes just to get the information out there. Authors will also think about including certain words in the recipe title to catch the attention of audience members; for example, if an author wanted to write for college students, he or she might include the word “easy” or “quick” in the title, since many college students do not have as much time to cook. Most recipes follow a certain format which makes it easy to identify that a certain piece of text is a recipe. First, many recipes will start off with an introduction of the food so readers will know more about what they are making, followed by a list of ingredients. High quality recipes will include exact measurements of the ingredients, as well as serving size. After the ingredients, many recipes will list the steps needed to make the rest of the dish. These instructions are written so readers can easily follow along; in higher quality recipes, this could mean the steps are numbered and easy to read, or are split into short paragraphs. Some recipes will list out the ingredients on top before listing out the instructions, while other recipes will format it so the ingredients are in one column and the instructions are in another column of the page, side by side. In the Kung Pao Chicken recipe by Kho, we can see this kind of format with pictures on one page and the recipe on the next page (Phoenix Claws and Jade Leaves by Kian Lam Kho). More modern recipes that can be found online will also usually include the prep time, cook time, and how long it will take for the food to be ready. Recipes found on websites like All Recipes will allow people to rate the recipe, comment, and give feedback to the author, which also gives other people the chance to look at the recipe and decide if they want to continue reading (All Recipes: Joy’s Banana Bread). Some recipes will also include photos of the food, which can draw in readers who may not have a lot of cooking experience and are looking for something that looks delicious. Recipes are a way for the authors to share their culture with the rest of the world. People can make food from different cultures by reading recipes, and now with the internet, it is easier than ever to look up old recipes which have continually been passed down, or recipes that originate from other countries. In a web search for a Taiwanese beef noodle soup recipe, I was able to find a website which listed out the recipe with video tutorials and pictures detailing different parts of the cooking process (Taiwanese Beef Noodle Soup). Food is an important part of a country’s culture and recipes help bring people together by providing a way for everyone to learn more about that particular food.
Month: January 2017
Rhetoric of Recipe
There are many ways a recipe can be written but there are many things that basically all recipes contain. Most recipes, especially the ones we have looked at in class start off with some sort of introduction that tells the story of the author’s connection to the dish. The introduction often includes the history of the dish and how the author was first introduced to the dish. While this may vary from recipe to recipe, almost all authors include their first experience with the dish. Some authors were introduced to their dish by a family member, some by restaurant, and some may have just come across it online and adapted their own version. For example, Brown tells the story of how her friend recommended the french onion soup recipe to her and she goes into a detailed description of what she experiences when she makes the dish. Brown describes “the smell in your kitchen is absolute heaven” which gives the reader a sense of what they will experience as they make the soup (Brown, French Onion soup).
Many recipes also include images so that the viewer can see what the finished product should look like. This is especially true in a recipe meant for beginners, as the pictures often guide the chef and provide step by step images of what their dish should look like throughout the entire process. This butter chicken recipe not only provides an introduction that talks about the authors experience with the dish themselves, but also has step by step pictures and makes it a lot easier for the reader to make the dish themselves (http://evergreenrecipes.com/butter-chicken-recipe/). Many recipes also list items that pair well with the dish. Whether this is a side dish or a cocktail may differ between recipes but a lot of recipes for beginners have some sort of food or drink that pairs well with the dish.
Most recipes are written in an instructional format. Besides the introduction, which normally tell a story about the dish, the rest of the recipe is simply telling the reader how to make it. The instructions normally include specific measurements for how much of a certain ingredient you are supposed to have in the dish. For example, the butter chicken recipe above says “Heat the wok with 1/4 cup butter and add ground paste. Cook the spices on slow heat till butter shows separately. Then add 1/4 cup more butter and food color”. This clearly lays out instructions to the reader and makes it easy for them to recreate the original dish without much confusion.
Dani’s Rhetoric of Recipes
The genre of recipes mainly has four parts: the introduction, a brief description of the food, a set of instruction, and then at the end there’s sometimes a substitutions portion. This format rings true for most recipes as it is the standard for the genre. In the introduction serves as guide for the reader in the history of the recipe. Sometimes its credits the culture the food is originally from and sometimes it shows what inspired the author in creating their version of the dish. The brief description of the food is just that; it describes what the recipe will be make in simple terms that a reader can glance at. The set of instructions will list the ingredients, how they are to be prepared, and how to combine and cook them to make the dish. The last part is a new edition to the genre of recipes in that it adds substitutions that can be made. This has become more relevant as allergies and diet choices have changed; currently you can see options to make it vegan, vegetarian, or gluten free at the end of some recipes.
The layout follows this trend throughout the genre. As time has changed, so has the format with handwritten notecards of recipes from grandparents kitchens, to published cooked books, magazines with recipes in them or even recipes with exclusively food and recipe content, food blogs, pinterest, and even food videos like the Tasty brand. Each form is a little different with the notecards being the most basic and the Tasty videos being the most digital. With modern cookbooks and online recipes photos have become a larger part of the genre of recipes. The photos let the reader look and decide if the recipe looks good enough to eat or just good enough to sit on the bookshelf.
Authors write recipes for a few reasons depending on what their aim is. Some people write recipes just to share the food they make with friends and family. Other authors write to fulfill their own self passion around food; this category can include both professionals and amuature in the blogs and internet categories. The last category is for business; typically they do not start writing recipes for money but for their own passions and over time make it into a business. Their motivation is still to fulfill their passion but now they are getting money for it so the mindset will change a bit.
Some of the topics or themes in the writing can center on a certain cultures food, alternative diets (vegan, vegetarian, gluten free), healthy food, or a certain type of process of cooking. In general authors write recipes to satisfy their own curiosity and passion for food. Each piece of writing and recipe has a different audience. Some the things authors keep in mind in regards to the audience is what they can get their hands on in regards to ingredients, time, and skill.
An author who writes a cookbook for beginners will have more basic or skill building recipes. Teaching how to cook throughout the book. An author who writes a cookbook for those on a budget will be price and time conscious in regards to the ingredients and how long it takes to make the recipe. An example of this would be the Good and Cheap text by Leanne Brown. Within the internet space people can have entire food blogs of their recipes centered around different themes, in such theme is healthy eating. An example of this would be http://www.thekitchenofdanielle.com/ a blog that is centerd on healthy lifestyle choises and healhty eating. She provides recipes and tips to achieve both. My personal favorite of her blog is the gingerbread waffles .
Different authors connect with their audience in different ways. An author that’s writing for a college student or young promensil might try videos or pinterest post to capture the millennial mind. As a group we are more susceptible to videos explaining how to make a recipe than the typical recipe book format. Even within the internet different pinterest boards and search terms can focus in on different target audiences. Crock-pot, or slow-cooker is often used for people who work during the day and want dinner ready when they come home. The term, ‘Meal prep’ is used among the health conscious as a way to make healthy meals a week at a time. In both magazines and recipes books the use of photos is another way to catch the target audience. The photos style can be changed even among the same recipe to get a different audience with background lighting, plate choice, and even the background itself informing the audience what it is looking at and if they want ot make it.
To me a good recipe should give credit where it is due, taste good, and be easy to follow. The credit portion shows what inspired the recipe or even where the author originally got it from. Tasting good in my personal opinion is one of the most important parts; you can make many things but its is harder to make them taste good. The last part is the most important in my opinion; the recipe should be easy to follow. This does not at all mean easy to do; it can have complex cooking techniques but it should explain what these techniques are and how to do them. It should say a specific way of mixing the ingredients. An example I like to use is folding, mixing, stirring, and beating together the ingredients for brownies. All of the previous verbs can be used for ‘mix’ or ‘stir together’ but they all mean very different things. The instructions should be clear in how to prepare the recipe and if needed explain what they mean so you can follow the recipe easily.
What’s Cookin’ Next in the Kitchen…Potentially.
Recipe I – Chicken Wonton Soup from Smitten Kitchen
https://smittenkitchen.com/2017/01/chicken-wonton-soup/
I have never actually attempted to make wontons before, but I have always wanted to see if I could shape those little nuggets properly. Secondly, wonton soup is one of my favorites, especially from Elizabeth Street Café in Austin, so I thought… why not try and recreate a recipe online, and perhaps consider putting my own spin on it?
Recipe II – Cold Rice Noodles with Peanut-Lime Chicken from Smitten Kitchen
https://smittenkitchen.com/2012/06/cold-rice-noodles-with-peanut-lime-chicken/
If you’re catching onto a little trend with these recipe choices, you’ll notice an Asian theme rockin’ here. I love, love, love all kinds of Asian food. Anything underneath the Asian style of food, if it’s put in front of me, I’ll eat it. When browsing through Smitten Kitchen, I found another Asian-style dish that seemed somewhat simple to make, so why not give it a go!
Recipe III – Chicken Pho from Smitten Kitchen
https://smittenkitchen.com/2014/01/chicken-pho/
Last, but most certainly not least, I would love to one day try to recreate pho. There’s just something about this dish that’s so phenomenal – whether it’s being able to add whatever you want after the staple ingredients are added to it having some sort of healing power for illness, it is a soup of gods… And it sticks to the Asian style of food!
3 Recipes – Sarah
(1) http://goop.com/recipes/amatriciana-estiva/
(2) http://goop.com/recipes/kitchen-sink-thai-fried-rice/
(3) http://goop.com/recipes/egg-drop-soup/
The three recipes above are all savory dishes that I found on my favorite place to look for recipes: Gwyneth Paltrow’s blog Goop. I love the recipes on this blog because they’re always clean, balanced meals with easy to follow recipes that include interesting ingredients and combinations of foods I usually wouldn’t put together myself. The pasta recipe is one that reminds me most of the pasta dishes I ate in Sicily during my time abroad, and the other two dishes give a flavorful take on two of my other favorite dishes: egg drop soup and stir fry.
Recipe Research
Because of my insane sweet tooth and my obsession with unique flavors, I wanted to share three dessert recipes, two that I have made and adored multiple times and one exotic recipe that I am eager to try. The first two are THE best chocolate chip cookie recipe from Cook’s Illustrated and Banana Bread Bars; what makes these special and different from other chocolate chip cookies and banana bread is that the recipes call for brown butter, which fills both the cookies and banana bars with a complex, toffee-like flavor that really elevates the desserts. Finally, I also included a recipe for matcha tiramisu, which puts a modern, Asian spin on a classic dessert.
Cook’s Illustrated Chocolate Chip Cookies
Yield: about 16-20 cookies
Ingredients:
- 1¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, divided
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 1¼ cups chocolate chips
Directions:
- Preheat oven to 375 degrees F. Line 2 large (18×12-inch) baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking soda; set aside.
- Heat 10 tablespoons of the butter in a 10-inch stainless steel or cast iron skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot browned butter until completely melted. Set aside and let cool to room temperature.
- Add both sugars, salt, and vanilla to the bowl with the butter and whisk until fully incorporated. Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips and give the dough a final stir to ensure there are no hidden flour pockets.
- Scoop the dough into even portions and arrange 2 inches apart on the 2 baking sheets.
- Bake the cookies 1 tray at a time until the cookies are golden brown but still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to wire rack and allow cookies to cool completely before serving.
Banana Bread Bars with Brown Butter Frosting
Yield: 24-30 bars
Ingredients for the bars:
-
1-1/2 c. sugar
-
1 c. sour cream
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1/2 c. butter, softened
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2 eggs
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1-3/4 c. (3 or 4) ripe bananas, mashed
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2 tsp. vanilla extract
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2 c. all purpose flour
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1 tsp. baking soda
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3/4 tsp. salt
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1/2 c. chopped walnuts (optional)
Ingredients for the frosting:
-
1/2 c. butter
-
4 c. powdered sugar
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1-1/2 tsp. vanilla extract
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3 tbsp. milk
Directions:
-
Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
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Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
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Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
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Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Matcha Tiramisu
Ingredients:
- 6 egg yolks
- 3/4 cup white sugar
- 1/2 cup milk
- 2 ½ cups mascarpone cheese
- 1 1/4 cups cold heavy cream
- 1/2 teaspoon vanilla extract
- 1 tbsp matcha powder
- An additional ½ cup of matcha powder for dusting
- 2 packets of lady fingers
- 1 cup boiling water
- 1/2 cup sugar
- 1 tbsp matcha powder
Directions:
-
In a medium sauce, heat milk until steaming.
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In a separate bowl, whisk egg yolks with sugar and matcha powder.
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When the milk begins to steam, slowly temper the egg yolks by adding ¼ cup of milk and whisk vigorously. Add the rest of the milk and whisk until combined.
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Next, mix in mascarpone cheese and set aside.
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Using a stand or hand mixer, whip heavy cream with vanilla extract.
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Continue to beat until it reaches stiff peaks. Gently fold in mascarpone matcha mixture, a little bit at a time. Set aside.
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In a bowl, combine boiling water, ¼ cup sugar and 1 tbsp matcha. Stir until dissolved. Taking one lady finger at a time, dip into Matcha mixture. Continue to dip lady fingers and line in a row at bottom of glass baking dish. Add a thin layer of the macarpone matcha cream on top and dust with more matcha powder. Continue to layer until it reaches the top of baking dish. Dust with more matcha powder to cover. Chill in refrigerator for 2 hours or overnight.
Enjoy!
Matt’s Three Recipes
Every year, I request my mom’s banana flavored cake for my Birthday and pair it with some sort of chocolate. Chocolate chip banana bread is another of my guilty pleasures. I love baking chocolate chip cookies, so I would love to try out this recipe.
Banana Chocolate Chip Cookies
Source: Allrecipes.com
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup white sugar
- 2/3 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas
- 2 cups semisweet chocolate chips
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
- Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
- Bake in preheated oven for 12 to 15 minutes.
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I love chili, and I always find this recipe near the top of the list when I’m searching for new slow cooker recipes. I really can’t imagine how pumpkin enhances a dish like this, but everyone online raves about it, so I figure I should try it out sometime.
Slow Cooker Pumpkin Turkey Chili
Source: Allrecipes.com
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 1 (28 ounce) can diced tomatoes
- 2 cups cubed fresh pumpkin
- 1 (15 ounce) can chili beans
- 1 (15 ounce) can seasoned black beans
- 3 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon chili powder
Directions
- Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.
- Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.
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This is another slow cooker recipe that sounds really good. The only reason I haven’t gotten to making it is it seems to require a lot of food, but it also seems to make a lot of food.
Slow Cooker Beef Pot Roast
Source: Allrecipes.com
Ingredients
- 1 (5 pound) bone-in beef pot roast
- salt and pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 2 tablespoons vegetable oil
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 1/2 cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Directions
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
My 3 Recipes (Nima)
I have had these recipes bookmarked on my computer for a while. I’ve always wanted to try them out but never had the opportunity, so hopefully I will be able to make them during the semester. The first one is a tandoori chicken inspired burger, made with ground chicken and a yogurt sauce. The second recipe is thai red curry chicken over rice. The third and final recipe is red beans and rice, which is one of my favorite foods.
Recipe Research
I chose these three recipes because they are something I always love to eat. Some are easier than others to make but I wanted to challenge myself in cooking these dishes. They are all dishes that have pretty basic ingredients but have different ways of putting them together in the cooking process. I think it will be interesting to see how I do in cooking them.
PBJ Acai Bowl
Ingredients
- 2 Sambazon Original Superfruit Pack
- 1/2 Banana
- 1/8 c Apple Juice
- 1 handful of Blackberries
- 1 spoonful of Nut Butter
- Toppings: granola, blackberries, honey
Directions
- Blend all ingredients until smooth.
- Scoop into a bowl and top with granola, more blackberries and a drizzle of honey.
http://www.sambazon.com/recipe/pbj-protein-bowl/
Tortilla Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 jalapenos, finely diced
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (14.5-ounce) can black beans, rinsed and drained
- 3 chicken breasts, boneless and skinless
- 2 limes, juiced, plus wedges for garnish
- Salt and freshly ground black pepper
- 1 cup roughly chopped fresh cilantro leaves
- 1 (8-inch) flour tortilla, grilled, cut into thin strips
- 1 avocado, pitted, sliced
- 1 cup shredded Monterrey cheese
Directions
- In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes.
- Once the onions have softened add the garlic and jalapenos and cook for another minute.
- Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
- Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes.
- Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
- Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken.
- Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
http://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe.html
Polenta
Ingredients
- 3 1/2 cups canned low salt chicken broth
- 2 1/2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups yellow cornmeal
- 3/4 cup grated Parmesan cheese
Directions
- Bring first 4 ingredients to boil in heavy large saucepan over high heat.
- Gradually whisk in cornmeal. Reduce heat to medium.
- Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes.
- Whisk in cheese and serve. 6 servings.
http://209.197.93.31/recipe/italian/creamypolentawithparmesan.html
Three Recipes
I chose these three recipes because I believe they are fairly easy to make and enjoy all of them. I tried to include recipes that differ from one another so that at least one might appeal to the reader. If i had to pick between the three of these recipes I would say that the salmon is my favorite because it can be easily paired with whatever side vegetable you’re in the mood for that day.
Chicken and Asparagus Penne*
Ingredients:
1 pound penne pasta
2 tablespoons olive oil and ¼ cup olive oil
4 cloves garlic, diced
1 pound chicken breasts, cubed
Salt, to taste
Pepper, to taste
½ cup chicken broth
1 pound asparagus
1 cup grated parmesan cheese
2 cups cherry or grape tomatoes
Preparation:
1. In a pot, cook pasta according to package instructions, drain, then set aside.
2. In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves. Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
3. In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
4. Add cooked chicken, penne, ¼ cup olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
5. Serve while hot.
https://www.buzzfeed.com/robertbroadfoot/chicken-penne?bffbtasty&ref=bffbtasty&utm_term=.alZlaaRXAX#.mlalbbQz9z
Grilled Salmon*
Ingredients:
2 salmon fillets
¼ cup olive oil
Salt, to taste
Pepper, to taste
3 lemons (1 juiced, 2 sliced)
2 cloves garlic, minced
3 sprigs rosemary (1 for marinade, 2 for grilling)
1 sprig thyme
Garnish:
Parsley
Preparation:
1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
3. Preheat only half of the grill to medium-high heat for indirect grilling.
4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
5. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
6. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.
7. Close the cover and grill for 20 minutes.
8. Enjoy!
https://www.buzzfeed.com/clairenolan/keep-it-fresh-on-the-grill-this-weekend-with-this-citrus-sal?bffbtasty&utm_term=.ymY866XB1B#.py1Oppq8X8
Chicken Fajita Bowl*
Ingredients:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 pounds chicken breasts, sliced in half
2 tablespoons taco seasoning
Salt, to taste
Pepper, to taste
4 cloves garlic, minced
1 lime, juiced
1 can diced tomatoes, drained
Cooked brown rice
Garnish
Sour cream
Guacamole
Cilantro
Preparation:
1. In a slow cooker, place half of the bell peppers and onion.
2. Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
3. Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
4. Cover and cook on high for 3 hours.
5. Remove chicken from the slow cooker, shred, and return to slow cooker.
6. Cover until heated through.
7. Serve over brown rice with sour cream, guacamole, and cilantro.
https://www.buzzfeed.com/hannahwilliams/easy-chicken-fajita-bowls?utm_term=.we9JZZz0v0#.ah35220e6e