I'll share my recipe, if you'll share yours, April 12, 2012

12 years ago

This is something I found on the internet. I don't know who to give credit to, but it sounds delicious!

Roast Trout with Sauteed Apples and Basil

(serves 2)

1 small apple

1 tablespoon butter

2 fillets trout

salt and pepper

1 small handful basil

Preheat your oven to 400F. Heat a medium sized frying pan to medium heat. Chop the apple into thin slices. Melt the butter in the skillet and add the apple to the pan along with a few grinds of fresh pepper. Fry on both sides until softened.

Remove the skin from the trout and pat dry with a paper towel. Sprinkle both sides with salt and pepper. Push the apples to the side of the pan and place the trout in the pan. Give the trout a little jiggle to avoid it sticking, and arrange the apples around it. Transfer the pan to the oven.

Cooking time will really vary depending on thickness, so check it often. A good rule of thumb is that a 1" fillet will take slightly less than ten minutes on average. Once the trout is almost cooked, cut the basil into thin strands and toss with the apples and over the trout. Place back in the oven for one minute or until fully cooked. Serve hot.

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Comments (3)

Jasdip
12 years ago
I got an email with some free e-books of some recipes. Most are just a couple dozen recipes. They are in PDF format, and I can't copy a recipe so I re-type it here. Is there a way to copy from a pdf.....just an individual portion, not the whole page?

Orange-Pineapple Chicken (fave diets.com)
The citrus in the orange-pineapple juice combination creates a delicious light flavour that will please everyone.

3 lb chicken, quartered, or chicken parts
4 tsp dijon mustard
2 tbsp honey
1/2 cup finely chopped onion
1/4 cup finely chopped bell pepper
2 tbsp unsalted butter, cut into pieces
1 tsp paprika
1 tsp cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 tsp basil
1/4 cup packed dark brown sugar
salt and pepper

Preheat oven to 350.

Combine dijon, honey and basil. Smear over the chicken.
Arrange chicken in a single layer in a baking dish or roasting pan.

Sprinkle onions and peppers, butter, paprika and cinnamon, and salt and pepper over the chicken. Pour orange and pineapple juice around the chicken. Bake, 30 minutes, basting once or twice.
patti43
12 years ago
I'm going to take the streusel part of this recipe and use it when I make Glenda's sour cream banana bread. Woo hoo!

BANANA BREAD WITH CHOCOLATE CHIP STREUSEL (A Cook at Heart)

2/3 cups semisweet chocolate chips
1/2 cup light brown sugar
1/4 cup chopped walnuts
1 tablespoon ground cinnamon

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 stick unsalted butter, room temperature
1 large egg
3 very ripe mashed bananas
3 tablespoons milk

Preheat oven to 350Ã¯Â¿Â½F. Spray a 9Ã¯Â¿Â½5-inch metal loaf pan. Stir chocolate chips, brown sugar, and walnuts together in a small bowl. Set aside.

Sift all purpose flour, baking soda, baking powder, cinnamon, and salt into medium bowl.
Beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas and milk. Add dry ingredients and blend well. Spread half of batter in loaf pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake until tester inserted into center comes out clean, about 50 minutes. Cool coffee cake in pan on rack.
Cooking time: 50 minute(s) Number of servings (yield): 12
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I'll share my recipe, if you'll share yours, April 19, 2012
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I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.
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I'll share my recipe, if you'll share yours, April 30, 2012
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I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc
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I'll share my recipe, if you'll share yours, April 7, 2012
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Those strawberries sure do sound good, Glenda. Even better with chocolate cake. Yesterday, I made the sweet-spicy nuts (pecan halves and cashews) that I posted earlier. I have to give it a two-thumbs up. They're pretty addictive! Haven't made this one yet. HONEY CHIPOTLE OYSTER CRACKERS (FoodiewithFamily) 1 (10 ounce) bag oyster crackers 3 tablespoons canola oil 1 tablespoon honey 1 teaspoon water 1/2 teaspoon chipotle powder (or 3/4 tsp.) 1/2 teaspoon kosher salt (or 3/4 tsp.) 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion Preheat oven to 350F. Spray a rimmed 11-inch by 17-inch (or equivalent sized other pans) with non-stick cooking spray. In a medium sized mixing bowl, whisk together the canola oil, honey, water, chipotle powder, salt, granulated garlic and granulated onion until it is smooth and even. Add in the oyster crackers and toss gently to coat them evenly, then spread them in a single layer over the prepared pan. Bake the crackers for 15 minutes, stirring -especially around the edges- every 5 minutes, or until the coating is dried on the crackers. Let cool completely on the pans and transfer to an airtight container. These will be good for up to 14 days.
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glenda_al
12 years ago
After I made strawberry bites for Easter, which were delicious, I decided I'm going to make lemon bites, cause I love lemon.

So I'm going to substitute lemon in this recipe.
And no fruit
-----------------------------------------------------
3 containers (6 oz. each) strawberry low-fat yogurt
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
8 fresh strawberries, halved

1Mix yogurt and dry gelatin mix in microwaveable bowl. Microwave on HIGH 5 min. or until gelatin is completely dissolved, stirring every 2 min.
2Spoon into 16 paper-lined mini muffin cups. Refrigerate 1 hour or until firm.
3Remove from liners; top with strawberries

I'll share my recipe, if you'll share yours, April 12, 2012

Comments (3)

Jasdip

patti43

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glenda_al

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