Popping Popcorn on the Cob

Have you ever met anyone who doesn't like popcorn?  I think they are few and far between!  We quite enjoy popcorn over here...and happen to have a brother-in-law who grows popcorn in his garden...and shares the cobs with us.  He grows most anything and everything...often from seeds he has saved from the previous year's produce.  Apparently I could save the seeds from a cob of popping corn and start growing my own next year.  I think I will leave the growing to him.  But the eating is good over here!  And it couldn't be easier to pop. 

 

Here's how:

• Place one cob in a brown lunch bag (or medium sized paper bag). 
• Fold bag over twice (just to be sure the popped corn stays in the bag!)
• Place the bag on its side in the microwave oven.
• Microwave on high for two minutes. (If the popping slows to several seconds between pops before that time, remove to prevent burning.)
• Remove the bag from the microwave carefully, and empty contents into a bowl  (some kernels will remain attached to the cob).
• Drizzle with butter.  
• Season with salt.
• Enjoy!

Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more : http://www.ehow.com/how_7879419_make-popcorn-corn-cob.html

Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more : http://www.ehow.com/how_7879419_make-popcorn-corn-cob.html

It is amazing how much popcorn comes from one wee cob! 

Read more : http://www.ehow.com/how_7879419_make-popcorn-corn-cob.html

Place the bag in the microwave for two minutes on high. Listen for the kernel popping to slow down. Remove the bag as soon as the popping slows down to avoid burning the popcorn even if the two minutes are not up.

Read more : http://www.ehow.com/how_7879419_make-popcorn-corn-cob.html

In case you ever come across popcorn-on-the-cob at your local market...or are gifted some by a brother-in-law who grows it...you will know what to do with it!  Or maybe...just maybe...you will trying growing some in your garden this year.

 

Flashback Fridays / Quick Garlic Spread

I love baking French bread and my recipe is almost identical to Annelieses,  but if you don't have time to bake a bought one will do. I must say the homemade is worth the effort and one of the easiest yeast breads to make if you are just starting out.
This recipe for the garlic spread just brings garlic bread to a whole new level. It is simple and quick, you may never buy store bought garlic bread again.

Quick Garlic Spread:

• 1/2 c. butter
• 1/2 c. mayonnaise (don't use Miracle Whip it is too sweet) 
• 1/2 grated Parmesan cheese
• 4 cloves garlic minced
• 3 tbsp. freshly chopped parsley

One large french bread loaf cut lengthwise, spread liberally on cut side and broil til brown and bubbly. Or wrap in foil and bake at 375 for 20 min. We like ours broiled. If you want it to be more cheesy then just add some grated Mozzarella Cheese on top before broiling. Enjoy!

Chocolate Bodentorte

Bodentorte was my Mom's go to dessert when having people in for dessert.  It mixes up quickly, bakes quickly and cools quickly.  A few weeks ago,  Anneliese and I each made up a recipe of chocolate Bodentorte for our care group dessert.  We liked it and we think you will too.  

• 3 eggs 
• 2/3 cup sugar
• 2/3 cup flour (plus extra for dusting pan)
• 2 tablespoons cocoa (plus extra for dusting pan)
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 4 tablespoons melted butter
• 1/4 cup milk
• 1 teaspoon almond flavouring.  

1. Preheat oven to 350 F. 
2. Prepare an 11 inch flan pan by greasing it well and then dusting  with a combination of 1 tablespoon cocoa and 2 tablespoons flour that has been combined well.  Make sure the entire surface of the pan is covered.  
3. Separate eggs.  Beat egg whites  until soft peaks form and set aside.
4. In a large bowl, beat egg yolks with sugar until they are thick and light colored.
5. Sift together cocoa, flour, salt and baking powder.  
6. Add dry ingredients to the beaten egg yolk mixture along with the melted butter and milk.
7. Gently fold in beaten egg whites and pour into the pan.
8. Bake for 25 minutes.  
9. Gently use a knife to pull the cake away from the edge of the pan.  Turn the cake out onto a cooking rack.
10. Fill with a can of cherry pie filling and decorate with 1 cup of whipping cream that has been sweetened and whipped. 

Brined Chicken Grilled with BBQ Sauce

Don't save the grilling season for summer. Any time of year is a great time to enjoy something off the grill and here I brined a half chicken, added a coating of spices, grilled it and near the end of the grilling mopped it with a home made BBQ sauce. Tender and tasty! 

• half roasting chicken

Brine:

• 8 cups cold water
• 1/3 cup brown sugar
• 1/2 cup coarse salt

1. Whisk together water sugar and salt in a glass or plastic bowl. 
2. Add chicken making sure it is fully immersed in the brine. Cover and place in refrigerator for a minimum of 3 hours or over night.
3. Half hour before meat is ready to grill, drain brine and rinse chicken well under cold water. Pat dry with paper towel.
4. Rub outside of chicken on all sides with the following rub and allow to sit for about 20 minutes. 
5. Have grill pre heated to 350-375º. Place chicken on grill beginning with cut side down. Grill for 15 minutes. Turn chicken over and grill 10 minutes. 
6. Mop under side of chicken generously with BBQ sauce (recipe below). Continue grilling for another 10 minutes. Turn chicken again so skin side is up. Mop generously with BBQ sauce and grill another 10 minutes. Check meat in the thickest spot for internal temperature. It should be approximately 160º for breast meat and 180º for dark meat. Remove and tent with foil for 8-10 minutes before slicing. Serve with any remaining BBQ sauce heated up slightly.

Spice rub:

• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp onion powder
• 1/2 tsp course salt
• 1/2 tsp fresh ground pepper
• 1/2 tsp cumin
• 1 tbsp corn starch (this ingredient insures that the outer skin crisps up a bit) 

1. Mix spices together and rub on rinsed and patted dry chicken. 

BBQ Sauce:

• 2/3 cup tomato paste
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp brown sugar
• 1/3 cup apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp agave syrup
• 1 tbsp Worcestershire Sauce

1. Stir together all ingredients until well mixed. 

Dad's Cookies

You know those yellow bags of "Dad's Cookies" you see in the grocery store?

They were a favourite with Harv's Dad and we were guaranteed to find them on his shelf, especially after Mom passed away.

Well I have been making a version of  "Dad's Cookies" for a long time now and can rightly call them "Dad's" because both my kids' Dad and my Dad absolutely love them.

The original recipe comes from an old MEI school cookbook. 

However the last time I made them I tweaked the recipe yet again 

and they turned out better than ever before.

Try them and see if they become your "Dad's" favourites.

• 1 cup shortening (I used Crisco)
• 1 cup unsalted butter
• 2 cups white sugar
• 1 cup brown sugar
• 2 large eggs
• 4 tablespoons fancy molasses 
• 3 cups oatmeal 
• 3 cups flour
• 2 cups medium coconut
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1 teaspoon allspice

1. Cream together shortening, butter, white sugar and brown sugar.
2. Add eggs, one at a time, beating well in between.
3. Add molasses and vanilla and mix well
4. Add flour, oatmeal, coconut and spices* and mix until well blended.
5. Refrigerate dough for about an hour.
6. Using a cookie scoop or teaspoons, drop 1 1/2 inch balls on to cookie sheets leaving  plenty of room between the cookies.
7. Roll each between your palms to form a ball and return to pan.
8. Bake at 325º (regular oven) or 300º (convection oven) for 10 to 12 minutes or until cookies are golden.
9. Remove from oven and drop pan on to counter. Dropping the pan firmly on the counter causes the cookies to deflate somewhat resulting in a chewier cookie.
10. After 5 minutes, remove to brown paper or racks to cool.
11. Store in zippered plastic bag (remove as much air as possible) or tightly lidded containers.  
12. These cookies freeze well. Makes about 5 dozen medium large cookies.

*This is the spice combination I like best, however if you like a spicier cookie, feel free to add more of your favourites.

Mini Mexican Pizzas

Serve them as appies...or as the main event.  Any which way, they'll be a hit!  

• 3–4 large flour tortillas
• 1 pound lean ground beef, cooked
• 1/2 cup salsa
• 1/2 package taco seasoning mix plus water (according to directions) 
• 1/2 cup refried beans (optional)
• 1/4 cup chopped green pepper or 1/4 cup corn
• 3/4 cup shredded Mexican blend cheese

Optional Toppings: sliced black olives, shredded lettuce, sour cream, chopped tomatoes

1. Preheat oven to 475F. 
2. Spray muffin tin with non-stick cooking spray.
3. Lay each tortilla out on a flat surface, and using a large cookie cutter or empty can, cut 3-4 circles (close to 4") out of each tortilla.
4. Press each circle into muffin tin.
5. Cook and drain hamburger meat.
6. Add taco seasoning and water and continue to cook for several minutes (as indicated on package).
7. Add salsa and re-fried beans and stir to combine well.  Heat through; then remove from heat. 
8. Scoop meat mixture into muffin cups, dividing evenly among twelve.
9. Top with shredded cheese. 
10. Bake in pre-heated oven for 10-12 minutes, or until cheese is melted.
11. Remove from oven and let pizzas cool in tin for 5 minutes.
12. Remove pizzas from muffin tin using a fork or knife. 
13. Serve with sliced black olives, sour cream, chopped tomatoes, and shredded lettuce , as desired!

 Makes 12.

Enjoy!

Savory Snacking Bread

When I saw this idea, using a sourdough bread, I decided to try our no-fail French bread to make this savory snack, appetizer or soup accompaniment. Why not try it this weekend? This recipe will make two loaves. 

Ingredients:

• 2 Tbsp oil
• 2 Tbsp sugar
• 2 tsp salt
• 2 cups hot (tap) water
• 4 - 5 cups flour, divided (can be half whole wheat)
• 2 Tbsp instant yeast
• sesame seeds (optional)

Method:

1. Put sugar, oil, salt and hot water in a large mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
3. Let rise until double, about 1/2 hour. Divide in half.
4. Roll out on a slightly floured surface to dinner plate size, just to roll out any bubbles. Roll up, tuck in ends well and rotate on counter while pushing sides under to shape into a ball. Place on greased or parchment paper lined pan. Cut diagonal slits on top. Cover.
5. Let rise about 30 - 45 min. Brush with cream and sprinkle with sesame seeds. (optional)
6. Bake at 400 F for 20 min, or until golden. Remove to rack to cool. Can be frozen for future use.

Savory Filling for one loaf:

• 2 cups shredded cheese (I used a mix of cheddar, Colby and Monterrey Jack)
• 1/4 cup melted butter
• 1/4 cup green onions and /or 1 jalapeno, chopped fine

 Method:

1. Cut bread in one inch sliced (both directions) to within half an inch of the bottom)
2. Fill cuts with cheese, drizzle with butter and sprinkle with chives.
3. Wrap in parchment and foil to hold together well.
4. Bake at 350 F for 15 minutes. Open foil and bake about 10 minutes longer, until cheese is melted. 

Flashback Friday - Maple Dijon Salmon

My husband enjoys fishing and each year goes up to the Queen Charlottes (Haida Gwaii) on the

west coast of Vancouver Island to fish for salmon.

For Flashback Friday I thought I'd repost the first recipe I posted to the Mennonite Girls Can Cook Blog.  It's still a favourite recipe with our family and friends.

This time, I forgot to add the pistachio nuts but it was just as good.

1-1 1/2 pounds filleted salmon (will serve about 4-6)

3 tablespoons pure maple syrup

3 tablespoons Dijon or Grainy mustard

1/2 cup shelled and chopped pistachio nuts (if desired)

*The amount of maple syrup and mustard will depend on how big your piece of salmon is. Just remember to use equal amounts of each.

1. Lay salmon skin side down on a pan covered in heavy foil and lightly sprayed with oil.
2. Mix maple syrup and mustard together in a bowl.
3. Spread about half over the salmon before baking. (Baste halfway through with the remaining mixture)
4. Sprinkle with pistachios (if desired) and bake in oven at 350 F or on grill until fish is done. It should flake easily with a fork but not be too dry. (Depending on the thickness of the fish, this will take about 20 minutes.)
5. Lift the salmon off of the skin and place on serving plate.

A happy man with his catch!

Almond Blueberry Muffins (Gluten, dairy free with egg free option)

Today is my daughter Amy's birthday. She has food allergies and these muffins were made especially in honor of her. These muffins were a hit with, even those of us who don't have any allergies. This recipe makes 24 mini muffins. Happy Birthday honey. 

• 2 cup Ground Blanched Almonds (also known as Almond Flour)
• 1/2 teaspoon baking soda
• 1/8 teaspoon of sea salt
• 2 Eggs
• 2 Egg Whites 
• (to make these without eggs add 1 teaspoon soda to 1/4 cup of applesauce to replace 1 egg. This recipe would then need 1/2 cup. ) optional*
• 1/4 cup of Maple Syrup
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Vanilla Extract
• 2 tablespoons oil (I used Coconut Oil)
• 1 cup Blueberries

1. Mix all the liquid ingredients into a bowl and whisk together. 
2. Stir the dry ingredients together in a separate bowl to incorporate the baking soda. 
3. Add the dry and liquid ingredients together, and mix well.
4. Fold in the blueberries.
5. Spray 24 mini muffins tins well with cooking spray.
6. Fill the tins completely full. 
7. Bake at 350 for 20-25 minutes. 
8. Cool in the tins for 5-10 minutes. Loosen the edges carefully and remove from pan to cool completely.

*the photo you I posted it made with the egg version. If you make it with the applesauce version you have to add more almond flour because it changes the consistency. I cant say how much, it depend on how runny the sauce is. Good luck with making it egg free.  

Lemon Blueberry Loaf

Tangy lemon and sweet blueberries are always a great combination. This recipe bakes into one large loaf, or you can bake it in a 9"round or square pan, or bakes into 12 large muffins. 

• 1 1/2 cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 3 eggs
• 2 tsp lemon rind
• 1 cup plain full fat plain yogurt OR sour cream, (or a mixture of the two)
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen

1. Stir together first 4 dry ingredients.
2. In a large mixing bowl, beat together eggs, vanilla, lemon rind, yogurt (OR sour cream) and oil. 
3. Add dry mixture and mix just until dry ingredients are well incorporated. Don't over mix.
4. Gently stir in blueberries.
5. Pour batter into well greased and floured loaf pan, Bake in 350º oven for 50-55 minutes. (adjust time accordingly if using alternate pan sizes) 
6. Once baked allow to rest in pan for 10 minutes then remove to cooling rack.

Lemon syrup:

• 1/3 cup sugar
• 2 tbsp fresh lemon juice

1. Heat together until sugar is dissolved. 
2. Poke warm lemon loaf with small fork and brush lemon syrup over loaf. Allow to cool completely.

Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

1. Stir together and drizzle over cooled loaf. Allow to set. 

Flashback Friday - Einback (Plain Buns)

For Flashback Friday I brought back this amazing recipe that my sister shared with me. It has now become a favorite of mine. These buns are great for Faspa or as a sandwich for your lunches.

• 1/4 cup sugar
• 1 Tbsp yeast
• 4 cups lukewarm water
• 3/4 cup oil, I use canola
• 3 large eggs, beaten till foamy
• 1 tbsp salt
• 12 cups flour (approx)

1. Mix well and knead till dough is soft and smooth. A friend once told me that you know the dough is ready when you're kneading and it 'squeaks'.
2. Cover and let rise in warm place until double in bulk. Punch down and let rise again. Punch down again and shape into buns (approx size of a large egg). Place a few inches apart on pan. Cover with tea towels and let rise in warm place until double in bulk.
3. Bake at 425 for 12 to 15 min.
4. Remove from oven and let cool on rack.
5. Yields: approx 4 to 5 doz

Sugar Buns
I use some of the plain bun dough to make these treats! Shape dough into small buns, dip in whipping cream then dip in a white sugar and cinnamon mixture, the ratio according to your taste. That's just my way of saying I don't measure that! Place close together in pan, let rise until double in bulk and bake same as plain buns.
These are best when served fresh esp with a good cup of coffee! This was always a delicious treat for us when we came home from school on baking day! Then later I made this for my daughters and for my g'children.

Lemon Bundt Cake

This is my variation of a recipe I found in a recent Bakefest booklet. It's the kind of cake that you just can't resist taking a slice of - pure, heavenly homemade goodness!

Ingredients:

• 1 1/2 cups sugar
• 1 cup butter, soft / room temp
• 3 eggs
• 3/4 cups sour cream
• 2 tsp vanilla extract
• 1/3 cup fresh lemon juice
• 3 cups flour
• 2 tsp baking powder
• 1 tsp soda
• 3/4 tsp salt

Lemon Glaze:

• 1 cup icing sugar
• 1 Tbsp lemon juice
• 1 Tbsp melted butter

Method:

1. Preheat oven to 350 F. Grease Bundt pan.
2. In mixing bowl beat sugar and butter well then add in the eggs. (If you wish, you can add in just the yolks, beat egg whites separately and fold them into the batter at the very end)
3. Add sour cream and flavorings.
4. Stir in combined dry ingredients. 
5. Scrape batter into prepared pan. Bake for 50 - 55 minutes. Let cool for 10 minutes before tuning onto wire rack to cool.
6. Blend glaze ingredients until smooth. Add a tad more lemon juice if needed to make a thick, runny consistency. Drizzle over cooled cake. Allow to set. 

Walnut Muffins Gluten Free

Here is muffin recipe that uses my Julie's Blend flour.  I love the butterscotch flavour of these muffins that complements the walnuts.
They are very good keepers -  good for two or three days on the counter.  Can also be frozen.

• 1/4 cup butter 
• 1/2 cup brown sugar 
• 1/4 cup white sugar 
• 1 lg. egg 
• 1 tsp vanilla 
• 3/4 cup milk 
• 1/3 cup sour cream 
• 1 1/2 cups Julie's Blend Flour 
• 2 rounded tsp. of baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp xanthan gum 
• 1/4 tsp salt 
• 3/4 cup walnut pieces 

1. Beat butter, sugar and egg until light and fluffy 
2. Add vanilla, milk and sour cream 
3. Mix together dry ingredients and add to liquids... beat until smooth
4. Add walnut pieces 
5. Fill muffin tins - with or without paper baking cups (grease pan lightly if not using baking cups)
6. Bake for about 30 minutes at 350 degrees 
7. These muffins are actually better after they have completely cooled. 

Tomato Soup (Flashback Friday)

The new bride who shared this recipe with me some 30 years ago had no idea what a family favorite it would become to us. I've been wanting to re-post it because I feel like I need to reiterate how easy and delicious it is!  When I posted it early in 2009, the photo had a puff pastry on it - which possibly just looked too complicated. Hopefully this one will eliminate any of those fears. This soup makes a nice appetizer or main course served with a quickly made French Bread. Over the years this has been my go-to soup and bread to take to someone who needs a meal.

Soup Ingredients:

• 2 Tbsp oil
• 1 onion, chopped very fine
• 1/2 green pepper, chopped very fine
• 2 stalks celery, chopped very fine
• 1 tsp basil
• 1 tsp dill weed
• 28 oz canned whole tomatoes
• 2 Tbsp tomato paste (optional)
• 1 Tbsp sugar
• 1 tsp salt
• pepper, to taste
• 2 cups chicken stock

White Sauce:

• 3 Tbsp butter 
• 3 Tbsp flour
• 2 cups milk

Method:

1. Blend tomatoes in blender until just blended. (Do not substitute whole tomatoes with crushed tomatoes - the flavor will be much stronger)
2. Heat first 4 ingredients in large pot until vegetables are soft.
3. Add spices, tomatoes, tomato paste, sugar, salt and pepper. Simmer 10 minutes. Add chicken stock.  Simmer 20 min.
4. In a small pot, melt butter, using whisk - blend in flour and milk, stirring continuously to make a smooth sauce. Once it bubbles, add into tomato soup. Serves 4 – 6

Tips and ideas:

• I often double the recipe as it is good for leftovers. I've also added a can of tomato rice soup with water to stretch the recipe. I like the rice in there.
• For chicken stock I use 1 Knorr bouillon cube with water or Better than Bouillon (paste) with water. To make a vegetarian soup, use vegetable broth.

• To serve with puff pastry, Cool soup slightly, refrigerate until ready to use. Divide among 4 -6 onion soup bowls, leaving 1 inch from top. Roll out 1 -2 pkgs (14 oz each - 397 g) thawed frozen puff pastry to 1/8" thick. (I used 1 pkg. for 6 bowls, but I had to combine the scraps and re-roll) Cut rounds out, about 6 inches in diameter – slightly larger than tops of bowls. Cut a few slits to allow steam to vent. Press to outside of bowl, but not to rim. Chill 1 hour. Bake on lower 1/3 of oven, at 400 F, 15 – 20 min. Watch that the pastry doesn't brown too quickly.

Honey Oat Granola Bars

Granola bars are so easy to make and I have a few recipes that I rotate with. This lightly sweet honey oat granola bar doesn't last long around our home. It makes 16 bars. Feel free to substitute the chocolate chips for dried fruit. It is versatile to use what you have on hand at home. If you don't have ground flax seed but have wheat germ, use that. 

• 2 1/2 cups of large flake oats
• 1/2 cup of sliced almonds or your favorite nuts
• 1/2 cup ground flaxseed 
• 1 cup chocolate chips (I used half white and half semi sweet)
• 1/4 cup pumpkin seeds
• 1/4 cup unsweetened coconut
• 2 Tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 cup liquid honey
• 1/2 cup coconut oil, melted (vegetable oil works too)
• 2 large egg whites, whisked til frothy

1. Line a 9x13 inch pan (I used a metal one) with parchment paper, leaving some overlap the edges for easy removal. Spray with cooking spray.
2. Sprinkle the oats and nuts on another unlined baking sheet and toast them in a 325 degree oven for 10-12 minutes, stirring occasionally until lightly toasted. When done put the mixture into a large mixing bowl and allow to cool completely. 
3. When the oat and nuts have cooled, add remaining dry ingredients.
4. Pour over the oat mixture the honey, coconut oil and eggs whites. 
5. Stir until everything is well coated.
6. Transfer the mixture to the lined pan, and with wet hands firmly press into an even layer. It needs to be pressed down well for it to hold its shape after it is cut. 
7. Bake the granola bars for 30-35 minutes @ 325 and it is golden brown.
8. Use the parchment paper to transfer to a cutting board cool completely and cut into bars.
9. Wrap each one individually and freeze or in a sealed container and store in the fridge for about a week. 

Halibut Wraps with Chipotle Lime Slaw

Halibut has a nice mild flavour. Since it's lean you want to make sure you don't over cook it. The slaw has a bit of a kick from the chipotle chili in adobe sauce. The Halibut and slaw is a great combination of texture and flavour. I serve these wraps with fresh Pico de Gala and tortilla chips.

To serve 4:
4 Halibut fillets
8 flour tortillas

Rub:

• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 1/4 tsp cinnamon

• olive oil
• 1 lemon, sliced thin

1. Mix together dry rub ingredients.
2. Brush meat lightly with olive oil. Then sprinkle rub on all sides of halibut fillets.
3. Cover and place in refrigerator for approximately half hour. Prepare slaw.
4. Spray grill racks with non stick spray. Heat grill to 450º. 
5. Place sliced lemons on grill in fashion so that you can lay halibut fillets on top of lemon slices. 
6. Grill seasoned halibut 5 minutes on first side. Gently flip over and grill another 3-4 minutes. Check meat by flaking with a fork, making sure it is no longer translucent at the centre. Discard lemons.
7. Remove meat and lightly tent with foil while you warm the tortilla shells on the grill. Place shells directly on grill for 30 seconds on each side. 

Slaw:

• 4 cups shredded cabbage
• 1/2 cup chopped cilantro
• 1/3 cup mayonnaise
• 2 tbsp fresh lime juice
• 2 tsp sugar
• 1 1/2 tsp finely chopped chipotle chili in adobe (This comes in a small can. It's very hot so you only need a small amount...but can add more as desired. The remainder of the can of chipotle chili's can be frozen separately on a piece of parchment paper Once frozen, put into a zip lock bag and freeze for future recipe) 
• 1/2 tsp kosher salt

1. Shred cabbage and place in bowl.
2. Stir together remaining slaw ingredients. Pour over cabbage and toss. 
3. To serve fill heated shells with slaw and top with grilled Halibut.