My husband and I are buying a truck todayIt was just delivered to the lot this morningIt is a 2008 Toyota Tacoma 4WD Double CabNo sports packages like TRDSo this morning I call the dealer and ask for the VIN number so I can let my insurance knowSo I call insurance and give them the VINLater I have my insurance company fax me the paperwork proving the car is insured nowOn the paperwork, it says that the truck is a:2008 Toyota Tacoma 4WD Double Cab TRD.The only info I gave the insurance was 2008 Toyota Tacoma and the VINSo is the insurance company wrong or does the truck really have a TRD package?I know I can call the dealer and find out but my husband is gone with our phoneWe can't afford to pay for the TRD and we already signed a purchase agreement!
It could have come in as a TRD, and they stripped off the goodies?
Couldn't be easier - Place salmon on a square of foil, with a spoon of butter, and salt, pepper and garlic powder (amount of all of those is to your liking)Pull the sides of the foil up and fold over to make a little closed pouchBake on a cookie sheet in the oven at 400 for 15 minutes or so my oven takes closer to 20 but I think it's just old You can also put a couple of onion slices or chunks or any other veggies inside the foil, cubed small enough that they will cook in that amount of time.
Heres an easy one that you both might likeFry or bake 3-4 ckicken breasts ( season them with a little garlic,salt, and pepper if you like)Put them in a casserol dishPour in a can or jar of spagetti sauceSprinkle shredded mozzerella cheese( use lots mmm!) Bake in the oven at 325 degrees long enough to heat the sauce and melt the cheese 20-30 minutesLeave it uncovered otherwise it may get a little wateryWhile its baking, cook some noodles of your choice to serve them onFrench bread and a nice salad make it a great mealHope you try it and like it.
You can do this on the grill or in the oven: Vegetable oil spray 1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred) 1/2 lime 2 tablespoons white wine 1 teaspoon mayonnaise (may substitute butter) 1/2 teaspoon kosher salt (optional) 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon lemon pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried dill weed 1/4 teaspoon Hungarian sweet paprika PREPARATION: Preheat grill to high heatMake a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up(The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking sprayPlace the foil tray on a platter or metal tray to transport to the grill Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned)Squeeze lime juice over salmon and sprinkle with white wineSpread top of salmon with the mayonnaise In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weedSprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika Place baking pan with foil tray on hot grillTransfer the foil tray to the hot grillCook in a hot covered grill for 10 minutes per inch of thickness of the fish filetDo not overcook or it will be dry and unpalatableTurning is not necessarySalmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a forkWhitefish is done when it turns opaqueThis method works best with large, thick filetsUse a spatula to lift the salmon away from the skin to serveGarnish with lime slices, if desired Bon Appetite!
I eat fresh salmon at least 3-4 times a week and this is how I prepare mine.Pan Seared Salmon1Brush salmon fillet with Extra Virgin Olive Oil 2Season w/Sea Salt, cracked pepper, and finally Smoked Paprika (regular paprika is ok too)3Heat pan to med/med high and coat with olive oil 4Place Fillet Skin Side Down 5Flip once when you begin to see a thin line of the fillet begin to cook6Remove pan from heat and continue to allow the other side to sear for about 3-4 min7Plate skin side down and sprinkle a bit of Thyme over fillet (this is optional if you dont have any thyme)This is my absolute favorite recipe.it comes out SOOO rich and buttery because its seared not over cookedI hope you enjoy this as much as I do.
