Tis the Season of Grilling

As my teens are making their way in this world and have become less reliant on their Momma, I find myself making dinner many nights for either myslef when my fireman is at the firehouse, or for just my fireman and I.   Hence making Sunday, our family day for dinner, just like I was accustomed to in my childhood at my Grandmother’s apartment in Jersey City, for our Italian Sunday suppers!  With that said, I have been taking my creativity to a whole other level when creating meals now that I have more freedom for dinner options then the usual fare.  Since I have been trying to eat healthier and it is now summer, I love to make as much as I can on the grill using only fresh ingredients, and slim linning cooking at the same time.  Many things you make in an oven or on the stove can be made on the grill.  Plus I love sitting outside in the warm air with my German Shepherd Jaxx and chilling with a glass of wine and my thoughts!

So here are two recipes that will have you looking like a rock star on the grill, sipping a cocktail while dinner is effortlessly cooking as you dazzle with your goddess like summer glow, and sparkly conversation.

*In the days to follow I will share more grill friendly recipes with you, part of my summer grilling series.


Sweet and Spicy Maple Glazed, Cedar Planked Salmon

  • Servings: 2
  • Difficulty: easy
  • Print

A sweet and spicy glaze, grilled on a flavorful smoky cedar plank makes this salmon dish spectacular!

Sweet and Spicy Glazed Cedar Plank Salmon Credit: CrzySexySavor.com


  Cedar Planks are sold in some grocery stores and in the grill section of home improvement stores.  You must soak the plank in water for at least two hours so your plank will not burn.  I store mine in the freezer in a large Ziploc bag so it’s always grill ready.  I get about two or three uses before I must toss the plank out from it being overly charred. 

Credit: CrazySexySavor.com/Susan Mangieri-Maurath


  • 2 lb. Salmon filet
  • 2 tsp. of Cajun seasoning (I use Slap Ya Mama brand), the name is great but its the perfect seasoning blend. Hot is my favorite but it is very spicy!
  • 2 tbsp. of butter diced for dotting the filet
  • Kosher salt and Cracked black pepper to taste

*  For the glaze

  • 2 tbsp. of real maple syrup (Please avoid the temptation to use imitation syrup)
  • a splash of  dark rum (you can omit this, or add bourbon instead of rum,  but I love the way the rum cuts the sweetness
  • 1 1/2 tbsp. of  unsalted butter

I like to add this to a small saucepan and just warm it through, for one, it cooks off the alcohol and intensifies the flavor, but I like putting a warm glaze on something already warm.  Then I brush it on the two minutes of grilling the salmon.




  1. Set your grill on high heat.
  2. Remove salmon from the refrigerator
  3. Remove cedar plank from water, or freezer
  4. Place salmon filet on cedar plank, season with Kosher salt and black pepper, add cajun seasoning, dot with butter.
  5. Place plank on grill on high in direct heat for 10 min. Checking for flare-ups. After about 12 min. Brush with maple glaze.  Grill for 3 min. more than remove from heat. Let sit for about 5 min. to cool. Then serve with grilled veggies. Yum!!




Grilled veggies

  • Servings: 2-3
  • Difficulty: easy
  • Print

A simply and tasty way to utilize fresh farm produce and get your daily serving of veggies!

grilled veggies
Grilled Veggies with Balsamic Vinegar   Credit: CrazySexySavor.com


 Any variety of veggies can be used that lend themselves to grilling, Such as asparagus, Vidalia onions, peppers, zucchini, summer squash, tomatoes, egg-plant to name a few.  

Credit: CrazySexySavor.com/Susan Mangieri-Maurath


  • 2 Japanese eggplants
  • 1 small Italian eggplant
  • 2 zucchini
  • 2 Beefsteak, Roma, or Heirloom tomatoes
  • EVVO
  • 1 tbsp. of basil, rosemary, and thyme chopped
  • Kosher salt and cracked black pepper to taste
  • Balsamic vinegar



  • Slice zucchini, squash and eggplant lengthwise in thin slices, thinly slice tomatoes, season with salt and pepper.  Brush with olive oil.
  • Using heavy-duty aluminum foil make doubled, make a “rectangular grill pan” place veggies within.  I use foil in place of my grill pan because with the few holes I poke through the foil I get a more grill like flavor, and nothing to wash afterwards.
  • Place on direct heat for about 10 minutes carefully watching so that veggies don’t burn.  When veggies are soft but still tender, remove from heat.  I like to drizzle some balsamic over the veggies while they are still warm. I even use a combination of fig and balsamic vinegar reduction which is somewhat sweeter, and so, so delish.  But with the sweetness from the salmon glaze, I wanted to balance the salmon with a little tartness.
  • Serve immediately, or let veggies rest for a subtle flavor.


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