Pan Fried Rainbow Trout

I know it's partially eaten, but I took a bite, not thinking it was going to taste FABULOUS... but it WAS. So, I had to document it. Seriously people, this was so divine that it completely took me off guard. From start to finish, it took me 20 minutes to put the fish, salad and dressing together! Unbelievable meal in so little time!




2 small skin-on rainbow trout fish fillets, about 8 ounces each.
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

Heat a heavy pan over medium high heat.
Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

*Tip: I left the head on because I read somewhere that when the eyes of the fish have just turned white in color, it indicates that the fish is cooked to perfection! (was true in my case)

Whitefish with Lemon Vinaigrette

8 tablespoons extra-virgin olive oil

3 shallots, thinly sliced

1 large head radicchio (about 12 ounces), coarsely chopped

1 (15-ounce) can cannellini beans, drained and rinsed

1/3 cup fish broth

Salt and freshly ground black pepper

6 (5 to 6-ounce) whitefish fillets, such as tilapia

All-purpose flour, for dredging

Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and sauté until tender, about 2 minutes. Add the radicchio and sauté until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
Lemon Vinaigrette: 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Skillet Lasagna

Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Serves 4 to 6

1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 medium onion , minced
Table salt
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Pizza Boats

This pizza is SO DANG GOOD and easy to make... as long as you start pre-heating your oven ahead of time. It's also cheap considering the amount it makes. I absolutely loved it and will make it again and again. This recipe comes from Cook's Country... a highly recommended magazine.


French Bread Pizza
Serves 4 to 6

Contadina brand pizza sauce is the test kitchen's favorite. For crisp (but not tough) crust, use soft supermarket French bread rather than a baguette.

6 tablespoons extra virgin olive oil
4 garlic cloves , minced
4 tablespoons finely chopped fresh basil
1/8 teaspoon red pepper flakes
1 (24-inch) loaf French bread , halved lengthwise and cut crosswise into 8 even pieces
1/2 cup grated Parmesan cheese
1 cup pizza sauce (see note)
2 cups shredded mozzarella cheese

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Microwave oil, garlic, 2 tablespoons basil, and pepper flakes on high power in small microwave-safe bowl until fragrant, 30 to 60 seconds.

2. Brush half of oil mixture over crust and edges of bread and arrange cut-side up on foil-lined baking sheet. Sprinkle Parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.

3. Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5 to 7 minutes.

Microwave Dinner - Chicken 'n Rice Burritos

So during the summer, I'm a bit lazy and don't like to cook much, let alone turn on my oven. But sometimes you just need a warm meal to satisfy an empty stomach. I have the perfect recipe for you... and all it takes is a microve and can opener, seriously! (During the winter, I will do this on the stove top and have a rotisserie chicken already shredded)

1 Box Spanish Rice (Rice a Roni)
1 can diced tomatoes
1/2 can black beans
Frozen Corn, as much as you want
2 chicken breasts
Tortillas

Garnishes:
sour cream
cheese
green onion
chipolte tabasco sauce, yum

I have a microwave plastic pot and lid from pampered chef, but a big glass bowl covered with a paper towel will work. Place raw chicken breasts in bottom of bowl. Cover with seasoning packet and rice from the box. Add half a can of rinsed black beans. Add the can of diced tomatoes with juice and 1 3/4 cup water. Cook on high for 25 minutes stirring occasionally. When done, get the chiken and dice it or shred it. Add frozen corn to the rice and chicken. Wrap it all up in a tortilla with any garnishes you like.

Avocado Steak

This is a recipe I found on allrecipes.com, my favorite recipe website - well, it USED to be until Allison started this one :) I know it may sound odd, but my husband and I actually both really liked it. If it sounds intriguing to you, give it a shot!

Avocado Steak
Grilled steaks are topped with Mexican-style ingredients and served over rice. Fresh salsa is a wonderful addition to this recipe.

Prep Time: 35 Minutes
Cook Time: 10 Minutes
Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS
2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced

DIRECTIONS
Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.

Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.

Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.

On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).

Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

My Notes: I do not really like plain white rice, so I made Rice a Roni Spanish Rice which was actually quite good (make sure you have the can of tomatoes needed for this). I used fat free refried beans (just what I had) and put in leftover grated cheddar into it as well as some garlic salt. Also, we didn't pile everything onto the steak because that sounded a little odd - so I just put the avocados on the steak and everything else on the side. It was weirdly wonderful.

Penne alla Vodka

This yummy dish comes from one of my favorite magazines: Cook's Illustrated. For the 4th of July, we went to a pizzeria and someone in the group ordered some pasta to share. One bite and I was hooked. I had to search for a great recipe and this one hits pretty close! It's so easy to make and tastes like it took hours!

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain.
INGREDIENTS



1 (28 ounce) can whole tomatoes , drained, liquid reserved

2 tablespoons olive oil

1/2 small onion , minced (about 1/4 cup)

1 tablespoon tomato paste

2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)

1/4-1/2 teaspoon hot red pepper flakes
Table salt

1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta

2 tablespoons minced fresh basil leaves
Grated Parmesan cheese , for serving



1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.
2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
3. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.