Lemon Bars

Graham and Brooke made this recipe for Saturday's Dessert.  Delicious!

Pat the cookie dough into a glass casserole dish.  Usually the crust just goes on the bottom but the pan was a little small because they tripled the recipe, so they put the crust up the sides. It was still scrumptious!

Pour lemon filling into the baked cookie crust.

After the lemon bars cool, sprinkle with powdered sugar and cut into squares.

Pre-heat oven to 350°

Combine:
1/3 C butter
1/4 C sugar
1 C flour

Mix until crumbly. Press into bottom of 8X8 baking pan. (If you double or triple, use a larger pan.) Bake until golden brown (about 18-20 minutes).

While crust is baking, mix together:
3/4 C Sugar
2 T flour
2 eggs
2 tsp lemon peel
3 T lemon juice
1/4 tsp. baking powder
Beat for 2 minutes then pour into baked crust.
Bake for 20 minutes until set and lightly browned at edges.
Cool then sprinkle with powdered sugar and cut into squares.

We learned that when you triple this recipe, you need a little over a half a cup of lemon juice. We had the bars for dessert Saturday night at the cabin. There was enough for 12 people with tripling the recipe.

Baked Halibut with Rainbow Salsa

I bought this halibut not realizing that it still had it's bones in.  It wasn't a huge deal but I had to cook it a little longer than what I have listed here.  Also, the skin was on at is was super difficult to cut through to make steaks.  It was delicious but next time I would prefer it without skin and bones!

Rainbow Salsa

1 med red onion, chopped

3 med tomatoes, chopped

6 small sweet pepper, various colors, chopped

Juice of one lime 

1/2 bunch of cilantro, chopped

1/4 tsp. cayenne pepper

1 tsp. salt

Splash of olive oil

Combine the above all together then serve as a garnish on the cooked fish.

Baked Halibut

Pre-heat oven to 425°

4 steak size pieces of halibut

1/4 C extra-light olive oil

3 cloves of garlic

Sea salt a freshly cracked pepper, to taste

Heat the olive oil in a heavy skillet. Lay the halibut stakes in pan and sear for two minutes each side. Top the halibut with garlic and put in 425° oven for approximately 5 minutes.  Should be flakey when done.

A perfect summer meal!  The day after we ate this, I mixed the leftover fish with some leftover salsa for lunch.  It reminded me of the fresh fish ceviche we've eaten in Mexico.