Lemon Pepper Trout

This is a fast, easy and flavorful recipe that will make it seem as though you have been working on this all day long.

Lemon Baked Trout

Ingredients:

•Olive or canola oil cooking spray

•4 4-ounce trout filets,

•with skin

•Sea salt

•Freshly ground black pepper

•2 to 3 lemons

1/2 tsp of marjoram

1/2 tsp of thyme 

•Directions:

Set rack in center of oven. Preheat oven to 425 degrees. Or if using a preheat gas or charcoal grill to medium-hot and prepare for cooking with indirect heat remember you are baking these not grilling them.

Lay large sheet of heavy-duty foil over large baking sheet. Coat lightly with cooking spray (our recommendation is an olive oil pump sprayer)  Arrange trout fillets on foil, skin down and spacing about 1-inch apart and leaving at least 2 inches around edges. Coat fish lightly with cooking spray. Sprinkle each filet with a pinch of salt. 5 or 6 grinds of pepper, a light sprinkling of the thyme and marjoram and the zest of 1 of the lemons.

Cut off an end of a lemon and slice into the thin slices. Using the tip of the knife, flick the seeds out of each slice. Arrange 3 to 4 lemon slices down the center of each trout filet, overlapping them slightly. Lay another sheet of foil over fish and roll edges together to seal fish.

Bake trout for 15 to 20 minutes, or until fish is opaque and flakes easily at thickest point.

This will feed 4 people.

We recommend a pine nut and arugula salad as a side and buttered, garlic and parmesan corn on the cob.

Simple but AWESOME meatballs !!!!!!! As an appetizer, on your favorite pasta dish or as the star of Swedish meatball recipe.

INGREDIENTS:

YIELDS APPROXIMATELY 24 meatballs

• 3⁄4 lb ground beef
• 3⁄4 lb ground pork
• 3 garlic cloves, minced
• 3⁄4 cup breadcrumbs
• 2 large eggs
• 3⁄4 cup freshly grated parmesan cheese
• 1⁄4 cup chopped parsley
• 1⁄4 teaspoon salt
• 1⁄4  black powder
• 1 tablespoon milk
• 2 tablespoons olive oil
• 6 cups marinara sauce

 

Fast. Easy. Delicious.    Made in 30 minutes or less

 

DIRECTIONS

1. In a large bowl, combine the meat, garlic, breadcrumbs, eggs, Parmesan, parsley, salt, a couple of grinds of pepper and a splash of milk. Mix together well with clean hands. Roll into 24 1 1/2-inch balls and place on a rimmed baking sheet. Place the baking sheet with the meatballs into the freezer for 5 to 10 minutes to firm them up slightly.
2. To brown the meatballs, heat a couple of swirls of olive oil (about 2 tablespoons) in a heavy pot or large skillet over medium-high heat. Add the meatballs, turning to brown all sides. They do not need to be cooked through.
3. Add the meatballs and marinara sauce to a large pot and stir gently. Heat over medium heat until the sauce begins to bubble. Reduce heat to a simmer and cook for 20 minutes, stirring very gently a couple of times during simmering.
4. Serve meatballs and marinara over noodles or stuffed into rolls with melted mozzarella cheese.

A GREAT fall meal Pork Chops with Apples and Onions

This is a great fall recipe.  Once the weather turns a little chilly and the leaves begin to turn to their various colors, pearl onions and apples with pork chops warms the home and the soul.  Enjoy !!!!!!!

 

 

 

 

Ingredients:

2 1/2 teaspoons extra virgin oil, divided

1 1/2 cups frozen pearl onions, thawed

2 cups Gala apple wedges

1 tablespoon butter, divided

2 teaspoons fresh thyme leaves

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)

1/2 cup fat-free, lower-sodium chicken broth

1/2 teaspoon all-purpose flour

1 teaspoon cider vinegar

Preparation

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

The perfect Jalapeno Poppers for Football, actually any season

This is an easy and perfect recipe for football or any season.  This will add that "better than restaurant" popper to your table and your guests and family will be begging for the recipe.

A favorite on our table.

Directions

Slice the jalapeños lengthwise and scrape out the seeds (this is when you need your gloves). Arrange the halves skin side up on a baking sheet and put them under the broiler until the skins blacken and bubble, about 5-8 minutes. Put them in a covered bowl or Tupperware container so the steam can loosen the skin.

Then sauté the onions and tomatoes in the leftover bacon grease. In a bowl, mix the softened cream cheese with the onion, tomatoes, bacon and cilantro.

Preheat oven to 350 degrees. Gently remove the skin from the jalapeños (try to keep the stem intact). Place them back on the baking sheet. Fill each half with the cream cheese mixture. Sprinkle the shredded cheese on each. Wrap in bacon and pierce with a tooth pick (OR LEAVE THE BACON OFF) then bake for another 10 or so minutes until the cheese on top is melted (and browned in spots, as I prefer).

Football Season means Football munchies

Ingredients

• 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks

• 3 limes, juice only

• 2 tsp. garlic salt

• 1 tsp fresh ground pepper

• 1 medium red onion, diced very small

• 2 large ripe Roma tomatoes, seeded, diced

• 2 cups Mexican-blend finely grated cheese, or finely grated Cheddar

• 1/2 cup chopped cilantro leaves

• 2 tablespoons of garlic, pressed 

• 1 pt. sour cream

• 11 whole pitted olives

• 11 grape or cherry tomatoes 

• Colorful tortilla chips for dipping

Instructions:

1. Mash avocados with lime juice and garlic salt in large bowl, until just creamy. Add diced onion and cilantro combine aggressively (this releases the oils in the cilantro, add tomatoes and stir in gently.  Taste and adjust seasoning with more garlic salt if desired. In a glass 9x13 (rectangular) pan, spread mixture evenly and smoothly.
2. Fill the glass pan with the guacamole first, add the salsa in one end zone, add the cheese in the other end zone. 
3. Place sour cream in a zipper bag and squeeze carefully to let all air escape before sealing. Squeeze all the sour cream to one corner and snip a tiny hole in the bottom of that corner. Now use the bag as a pastry bag to pipe your design. Use plain white to pipe on the yard lines.  Use small  red grape or cherry tomatoes and olives and arrange in a football formation.
4. Tuck a few tortilla chips around the edges of the pan to add color and eye-appeal. Place remaining chips in a serving basket. Serve and watch your guests tear up the field!

Ingredients

• 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks

• 3 limes, juice only

• 2 tsp. salt, or to taste

• 1 medium sweet white onion, diced

• 2 large ripe Roma tomatoes, seeded, diced

• 2 medium fresh jalapeño peppers, seeded if desired, diced

• 2 cups Mexican-blend finely grated cheese, or finely grated Cheddar

• 1/2 cup chopped cilantro leaves

• 1 pt. sour cream

• Food coloring for team colors (optional)

• Colorful tortilla chips for dipping

Instructions:

1. Mash avocados with lime juice and salt in large bowl, until just creamy. Add diced onion, tomatoes, jalapeños and cilantro and combine gently. Stir in grated cheese. Taste and adjust seasoning with more salt if desired. In a glass 9x13 (rectangular) pan, spread mixture evenly and smoothly.
2. If using sour cream for team colors, divide it into three bowls. Tint one portion with desired amount of food coloring, repeat for second bowl, and leave third bowl plain. To create design of guacamole, follow next procedure for piping, using three separate plastic zipper bags.
3. Place sour cream in a zipper bag and squeeze carefully to let all air escape before sealing. Squeeze all the sour cream to one corner and snip a tiny hole in the bottom of that corner. Now use the bag as a pastry bag to pipe your design. Use plain white to pipe on the yard lines and colored sour creams to designate Xs for the defense and Os for the offense. Or, use small yellow and red grape or cherry tomatoes and arrange in a football formation.
4. Tuck a few tortilla chips around the edges of the pan to add color and eye-appeal. Place remaining chips in a serving basket. Serve and watch your guests tear up the field!