Trout Almandine

Trout Almandine

Ingredients:

• Two trout filets 
• 1/4 cup slivered almonds 
• 1/4 cup all-purpose flour 
• 1 tsp. Lawry's Seasoned Salt 
• 1 tsp. paprika 
• 1/4 cup melted butter (divided use) 
• 1 tbsp. lemon juice 

Directions:

1. Combine flour, salt and paprika in large bowl and mix well. 
2. Coat the fish with the mixture. 
3. Coat the bottom of a large glass baking dish with canola oil. 
4. Place coated fish in the baking dish - skin side down. Remove skin ahead if you prefer. 
5.  Drizzle 2 tbsp. melted butter over the fish. Make sure to dampen all exposed flour spots. 
6. Broil about 10 inches from heat for 10-15 minutes according to your preferred doneness. 
7. In a small skillet (I prefer cast iron), melt 2 tbsp. butter, add almonds and sautee until golden brown. 
8. Remove from heat and add lemon juice. 
9. When fish is done, remove from oven and place on serving dish or plates. 
10. Pour almond mixtures over the fish and serve. 

Makes 4 servings.

Spicy Egg Bake

Spicy Egg Bake

The original recipe came off the tasteofhome web site, but I did modify it substantially. This is great for breakfast or brunch.

Ingredients:

• 1/2 tube (4 oz.) crescent rolls 
• 4 eggs 
• 1/4 cup milk 
• 1 cup browned ground beef 
• 1 tbsp. butter 
• 1/4 cup shredded cheddar cheese 
• 1/4 cup shredded Monterey Jack cheese 
• 1/4 cup salsa 
• 1/4 cup white onion diced small 
• garlic, 
• sea salt 
• black pepper to taste 

Directions:

• Brown the ground beef, onion and spices together. 
• Drain if needed. 
• Unroll crescent roll dough and place in the bottom of an 8 in. x 8 in. glass baking dish. 
• Whisk together the eggs and milk. 
• Melt butter in a skillet and cook the eggs over medium heat until they are almost set. 
• Sprinkle the meat mixture over the dough. 
• Layer the eggs over the meat
• Add the cheeses and salsa on top. 
• Bake uncovered at 375 degrees for 25 minutes.

The cheese should be melted. 2 servings

Zucchini Fries

nonstick cooking spray
1 1/2 cups bread crumbs
3/4 cup shredded Parmesan Cheese (2 1/4 oz.)
1 1/2 tspns. Italian seasoning
1/4 tsp. cayenne pepper
2 eggs
2 large zucchini, halved crosswise then cut into 1/2 inch wedges

Preheat oven to 450 with one rack in upper third and 2nd rack in lower third

Lightly coat 2 rimmed baking sheets with cooking spray.

In a wide, shallow dish, mix bread crumbs, Parmesan cheese, Italian seasoning, cayenne pepper. In a medium bowl, beat 2 eggs.

Working with one wedge at a time, dips wedges in the egg, then the seasoning mixture. Press mixture into the wedge to make sure it adheres. Arrange wedges on baking sheets - 1/2 of wedges on each sheet. Place each baking sheet on a separate rack. Bake 10 minutes. Flip each wedge over and place baking sheets back in the oven on the opposite shelf. Bake 10 more minutes.

Chicken and Alfredo Sauce

OK - This one has several variations you can try if you like.

puff pastry shells OR tart shells OR toast
2 tbsp. olive oil
1 1/4 lbs. chicken breast - about 3 1/2 cups - cubed OR 2 cans chicken
6 green onions, sliced small
juice of 1/2 lemon OR 1 1/2 tbsp. Realemon
10 oz. jar of regular OR light Alfredo Sauce
10 baby carrots - diced
1 cup frozen peas, thawed, OR one small can draine
1 cup pearl onions - packed in vermouth if you choose
2 tbsp. red peppers, diced
sea salt
ground black pepper

Heat olive oil in large skillet. When hot, add chicken and green onion. Season with salt and pepper. Heat for 5 minutes (no need to brown the chicken) turning so all sides are coated with the olive oil. Add the lemon juice and stir in the Alfredo sauce. Let simmer - do not boil.

While that is cooking, bring cups water to a boil and cook the carrots for about 5 minutes - not too soft.

Add the peas, onions and carrots to the Alfredo chicken mixture. Continue to simmer until all ingredients are hot.

Spoon the hot mixture over the shells or toast of your choice.

You can also add mushrooms to the mixture if you like.

Makes 4-5 servings.

Split-pea Soup

5 cups chicken broth
1 pound fresh dried green split peas, rinsed and drained
1 large or 2 small leeks, rinsed and diced small - light parts only
1/2 medium onion, diced small
2 small carrots, diced small
1/4 red bell pepper diced small
1/2 celery stalk, diced small
2 cloves garlic, minced
1 tbsp. Dijon mustard
2 cups water
sea salt
ground black pepper

Bring broth to boil on stove top, then pour into slow-cooker. Add all ingredients, cover and cook on high for 6 hours. Stir occasionally. Add more water and/or broth as needed since this mixture may thicken.

Asparagus/Salmon Tapas with Warm Feta Cheese

16 spears of asparagus
extra virgin olive oil
2/3 cup thinly sliced red onion
1 tbsp. sugar
1/3 cup vinegar
6 oz. feta cheese
8 slices smoked salmon
4 tbsp. non-pareil capers

Fix ahead: Soak the onion in the vinegar and sugar for 2 hours. This can be done the day before. Drain, rinse under cold water, cover and put in the refrigerator.

Pre-heat oven to 375.

Clean the asparagus and cut off the woody ends. Place on a baking pan, one deep, and cover lightly with olive oil. Roast for 10 minutes. Remove from oven and allow to cool.

Arrange 1/2 of the feta cheese (or goat cheese if you prefer) in the bottom of two baking dishes large enough to hold the asparagus. Carefully separate the slices of salmon keeping them as intact as possible. Wrap 2 slices of salmon around each bunch of 4 asparagus spears and place each bunch on top of the cheese. Place baking dishes in the oven for 8 minutes - just enough to warm the cheese, asparagus and salmon.

Garnish the bunches with the onion and capers and serve. Makes 2 servings, or a nice colorful snack for a party.

Roast Rack of Lamb with sauce

Preheat the oven to 400 degrees.

In an ovenproof skillet (I use cast-iron) heat 1 tbsp. extra virgin olive oil (or pure canola oil). Season rack of lamb with sea salt and black pepper. Place lamb in the skillet fat side down. Cook on medium high about 3 minutes until browned. Turn the lamb over and cook for 3 more minutes. Transfer the skillet to the oven and roast for 30 minutes (less if you like it rare or medium rare). Transfer to cutting board and carve.

In the leftover juice in the skillet, cookd 2 sliced green onions until soft. Add 1/4 cup chicken broth and bring to a simmer. Remove from the heat and add 2 tsps. Dijon mustard. Serve the sauce along side the lamb or over it.