Run Fast Eat Well

It's the 4th of July and so I made my classic lime cheesecake for the holiday and it was a hit!  Crust Recipe 1 3/4 cups graham cracker crumbs 3 tbsp butter, melted 1 tbsp white sugar Melt butter and add graham cracker crumbs and white sugar. Press crumbs into 8" cheesecake pan. (Typical size is 9", but I use a smaller pan for this cheesecake) Prepare water bath to bake cheesecake in. Basically, find a pan that your cheesecake pan will fit into that has sides and put 1/2" - 1" of water into it and place it in the oven heated to 325F. Cheesecake Filling 3 x 8oz packages cream cheese, softened 1 cup white sugar 1 tsp vanilla 1/2 cup fresh lime juice (1/4 cup if using key limes) 3 eggs Place cream cheese in the mixer, beat for 5 minutes, or as long as it takes to get it soft. Add sugar and beat for another 3-5 minutes. Add vanilla, lime juice and eggs. Don't over mix at this time as it will add air bubbles. Pour mixtur...

I've been trying to incorporate more seafood options into my cooking lately and this Salmon recipe modeled from a chicken recipe I found on Pinterest! I dislike having to scroll through a blog post to get to the actual recipe so here it is: 1 piece of Salmon Marinade: 1/2 cup orange juice 2 tbsp soy sauce 1 tbsp olive oil 1 tsp cumin 1 tsp garlic powder Fresh pepper Mix up marinade in a plastic bag and add the salmon. Marinade for 30 minutes up to 24 hours. Mango Relish: 1 mango chopped into squares 1/2 red onion 1 jalapeno Small bunch of cilantro Salt to taste Cook salmon on cast iron grill pan till internal temperature reaches 145F. Top with mango relish. Oh, I made this camping and it was delicious!