Sauteed Trout with Pecans – Join me on the patio for dinner!

I get so excited when I see fresh fish in the market.  Living in NE Ohio our fresh fish is very limited.  This week I saw for the first time in our market fresh rainbow trout.  I love love love trout!  Tim likes to fly fish and the last time he went fly fishing he caught some trout but threw them back in!  GASP!  Double GASP!  You did what????  But … you know I love trout!  Sigh .. he said they were too small so he threw them back in the water.  So, needless to say it has been a long while since I had fresh trout.  Hmmm … maybe I need to learn to fish?

This recipe was absolutely wonderfully delicious and I enjoyed every bite. WOW … you need to try this if you like trout.  I did cut way back on the butter, and I still I could have done with less butter.  Next time I make this I will try it on the grill.  It would be “lighter” in fat (butter) and still would be incredible with the butter pecan sauce. Enjoy!

Ingredients:

• 4 trout fillets with skin
• 1/4 teaspoon cayenne
• 1/2 cup all-purpose flour
• 1 1/4 sticks  6 tablespoons salted butter, divided
• 3/4 cup pecans, chopped
• 1 tablespoon brown sugar
• 2 tablespoons fresh lemon juice
• 1/3 cup chopped parsley

Preparation:
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.

Heat 1/2 stick butter  3 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.

Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick 3 tablespoons butter, 1 tablespoon brown sugar and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice, parsley and 1 tablespoon brown sugar and spoon over trout.

Source: Epicurious

Home-made Yellow and Green Fettuccine with Shrimp, Asparagus and Sun Dried Tomatoes

Looking for another good recipe with home-made pasta, shrimp and asparagus?  I love recipes with minimal ingredients that are easy and quick to pull together.  Enjoy!

Ingredients:

• 1/2 cup drained oil-packed sun-dried tomatoes
• 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1 1/4 pounds uncooked shrimp, peeled, deveined
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1 3/4 cups canned low-salt chicken broth
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 12 ounces penne pasta (or pasta of choice)
• 3/4 cup grated Parmesan cheese

Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Source:  Epicurious

Cheesy Potato Salad – Mix it up with a non-traditional potato salad

Why not mix it up by trying another potato salad recipe instead of a “traditional” potato salad recipe.  While I still enjoy my traditional potato salad, this has become one of my favorites, it reminds me of a baked potato with cheese and bacon and sour cream goodness.  Enjoy!

Ingredients

• 2 1/2 pounds red potatoes, cubed
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 bunch green onions, chopped
• 1 cup shredded Cheddar cheese
• 5 slices of bacon, crumbled
• 2 stalks celery, diced

Directions

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. In a large bowl, mix together the sour cream, mayonnaise, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Grilled Salmon With Orange Glaze – How Sweet It is!

A fantastic Asian influenced recipe for salmon.  Enjoy!

Ingredients

• 1/2 cup orange marmalade
• 2 teaspoons sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon grated fresh ginger root
• 1 garlic clove, crushed
• 1 Sprig Rosemary, Chopped
• 3 tablespoons white rice vinegar (or other white vinegar)
• 1 pound boneless, skinless salmon fillet, cut in four pieces
• 6 scallions, thinly sliced with green (optional)
• 1/4 cup toasted sesame seeds (optional)

 Directions

1. Combine marmalade, oil, soy sauce, ginger, garlic, rosemary and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame.

 

Asian Sesame Noodle Salad

I started making this salad a couple of summers ago and it was love at first taste.  It combines all the wonderful asian cuisine flavors I have come to love such as tamari, fresh ginger root, and peanut; culminating into one fantastic salad!

Ingredients

PEANUT DRESSING

• 1/2 cup smooth peanut butter
• 1/4 cup tamari ( or use soy sauce)
• 1/3 cup warm water
• 2 tablespoons peeled fresh ginger, chopped
• 1 teaspoon fresh minced garlic
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons sesame oil
• 3 teaspoons honey
• 1/2 teaspoon crushed chili pepper flakes ( or to taste)

NOODLE SALAD

• 3/4 lb linguine ( or use vermicelli or thin spaghetti)
• 2 tablespoons vegetable oil
• 4 green onions, thinly sliced
• 1 red bell pepper and 1 yellow pepper, seeded and cut into thin strips
• 1 cup of sliced carrots
• 2-3 tablespoons toasted sesame seeds

Directions

1. Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
2. Using a food processor or blender puree all the dressing ingredients until smooth (about 2 minutes).
3. Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.

Source:  Adapted from Food.com

Flank Steak with Herb Stuffing

If you’ve been following my posts have you wondered “where’s the beef?”.  Have you ever seen the bulletin board for “Chick-fil-A” … Uh ohhh … I guess it rubbed off on me!  I think this is my first post with beef.  I love a good steak, but I’ve always cooked more chicken, fish/seafood and pasta.  This recipe for flank steak is a favorite.  This time I used rosemary sour dough bread for the stuffing and it was phenomenal.  Enjoy … it’s okay to eat beef once in a while!

Flank Steak With Herb Stuffing

Ingredients:

• 1 two-pound flank steak
• 2 tablespoons butter
• 1/2 large onion, chopped
• 1 clove garlic, minced
• 1/2 cup chopped mushrooms
• 1/4 cup chopped parsley
• 1-1/2 cups soft bread cubes
• 3/4 teaspoon poultry seasoning
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1 egg slightly beaten
• 1/2 cup water, dry table wine, or bouillon

Preheat oven to moderate (350 F.).  Pound the steak or score it lightly on both sides.

In a skilled heat the butter, add the onions and garlic and cook until lightly browned.  Add the mushrooms and cook three minutes.  Add the parsley, bread cubes, poultry seasoning, salt, pepper, and egg and mix.

Spread the mixture on the steak.  Roll lengthwise, and tie with string at two-inch intervals.

Brown the meat on both sides in a little olive oil in a skillet or heavy Dutch oven.  Add the liquid, cover and bake 1-1/2 hours.  To serve, cut into 1-2 inch slices and serve with gravy made from pan drippings.

Stir Fry Snow Peas and Mushrooms – Keeping it Healthy & Vacation Memories

I’m back after 11 days of vacation in Fort Myers Beach, Florida.  It was hard to leave, it is always difficult for me to leave as the beach is my favorite place to be.  I spent each early morning walking the beach, taking photos and looking for shells. During our morning walks we saw dolphins, manatees, stingrays and a variety of birds.  The days in the sun and surf went like the speed of lightning and before I knew it our 11 days were gone!  Reality hit me in the face this morning as I got up and got ready to face the work week.  My body is here, but my mind and spirit are still at the beach, walking along the gulf, finding beautiful shells, swimming, watching sunsets and eating delicious seafood!

Come walk with me and catch a glimpse of what I saw on my beach walks!

Roseate Spoonbill

Young Roseate Spoonbill

We discovered a superb new restaurant that just opened in March of this year in Fort Myers beach.  Fresh Catch Bistro is directly on the beach and is a much-needed restaurant for Fort Myers Beach!  The food and presentation are incredible as well as the service, and the view can’t be beat!  If you are in the area be sure not to miss it!

Already I’m missing fresh seafood and the gourmet fare of Fresh Catch Bistro!  I way over-ate on vacation … so it’s time to start eating healthier again and what better way to start out then to make some veggies!  I love vegetables, I crave vegetables and this is one recipe that is easy, healthy and delicious.  Enjoy!

Stir Fry Snow Peas and Mushrooms

Ingredients

• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• 1/2 pound snow peas
• Red Pepper, sliced thin
• 4 ounces fresh mushrooms, thinly sliced
• 2 tablespoons teriyaki sauce

Directions

1. In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
2. Heat oil in the skillet over medium high heat. Stir in snow peas, red peppers and mushrooms, and cook 3 to 4 minutes, until tender.
3. Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

Source:  Allrecipes.com

Thinking Outside the Noodle – Part IV – Pesto Fettuccine Noodles – Shrimp Fra Diavolo

This will be my last post before vacation.  Wooooo Whooooo … I’m just a tad bit excited! lol  We’re headed on a jet plane very early Wedesday morning for 11 days of being beach bums!  I am so looking forward the sound of the surf, the sand beneath my toes and the warmth of the sun!  I will of course, be enjoying dinner out every evening with plenty of fresh fish and seafood!  I have written some posts ahead of time so I should be able to post while on vacation.

Thinking Outside the Noodle – Part IV

I cannot even begin to describe just how wonderfully delicious this recipe is; you will just have to try it for yourself and find out!  Once again, a fantastic recipe from Annie.  Thank you Annie!

Shrimp Fra Diavolo with Pesto Fettuccine
Ingredients:
1 lb. large shrimp (31-40 per lb.), peeled and deveined
1 tsp. red pepper flakes, divided
6 tbsp. extra-virgin olive oil, divided
1½ tsp. salt
¼ cup cognac or brandy
12 cloves garlic, minced or pressed through a garlic press (about ¼ cup), divided
½ tsp. sugar
1 (28 oz.) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh basil
1 lb. Pesto Fettuccine Noodles

Directions:
Bring a large pot of salted water to boil.

Meanwhile, heat a large skillet over high heat until the pan is very hot.  Combine the shrimp, half of the red pepper flakes, 2 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend.  Add the shrimp to the skillet and spread into a single layer.  Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds.  Off the heat, flip the shrimp over.  Add the cognac or brandy to the pan.  Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat.  Wave a lit match over the skillet until the cognac ignites.  Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.

Cool the skillet for 2 minutes.  Return the skillet to the burner and reduce the heat to low.  Add 3 tablespoons of the oil and 3 tablespoons of the garlic.  Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes.  Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine.  Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.

While the sauce is simmering, add the fettuccine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 3/4 – 1 cup of the pasta water.  Return the pasta to the now empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water.  Toss well to coat.

Stir the reserved shrimp and accumulated juices, remaining garlic and the basil into the sauce.  Add the reserved pasta water as needed and simmer until the shrimp are heated through, about 1 minute.  Stir in the remaining 1 tablespoon oil.  Divide the pasta among warmed serving bowls and top with the shrimp and sauce.  Serve immediately.

Source:  Adapted from Annie’s Eats

Thinking Outside the Noodle – Part III – Pasta Princess’s Pesto Fettuccine Noodles

Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles

Do you love home-made Pesto?  Why not combine it with home-made fettuccine noodles.  This is a wonderful addition to many pasta dishes!

Pesto (Source: Foodnetwork - Emeril Lagasse)

Ingredients

• 1 1/2 cups fresh basil leaves (packed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or walnuts, toasted
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Pasta Dough – Pesto Flavor

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup home-made pesto
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Put eggs and pesto together in a bowl and wisk briefly. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs and pesto mixture, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

Split dough in half and roll each half into desired thickness and cut into fettuccine noodles.

Coming Next:  Thinking Outside the Noodle – Part IV – Pesto Fettuccine Noodles with Shrimp Fra Diavolo

Thinking Outside the Noodle – Part II – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce

Thinking Outside the Noodle – Part II

When I first came across this recipe I wasn’t sure about it, but I saved it and put it into my “to make” folder.  It was certainly different, but intriguing.  I was looking through the folder and saw this again and that’s when the inspiration hit me.  This would be great with cilantro lime noodles.  I wasn’t wrong!  I loved the combination and each bite was bursting with incredible flavors.  Think outside the noodle and give it a try!  Enjoy!

Ingredients

• 1 lb Cilantro Lime Fettuccine
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves – grilled and cut into pieces
• 1/2 medium onion, chopped
• 1 red bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 mango – peeled, seeded and chopped
• 1 cup half and half
• 1 jalapeno pepper, chopped fine
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta, cook for 3-4 minutes, until almost done, and drain.
2. Heat the olive oil in the skillet, and cook the onion and red pepper until tender. Mix in the garlic, ginger, mango, and jalapeno, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the half and half into the skillet, and cook 5 minutes, until thickened.
3. Add the grilled chicken to the skillet. Stir in the partially cooked pasta, and chopped cilantro and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with cilantro to serve.

Source:  Adapted from Allrecipes

Coming Next – Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles