Terry's Irish Root Soup

    My dad every fall around the festival time, for at least the past 20 years, has made what he likes to call an Irish Root Soup that his mother used to make. He took all the root vegetables he could find, along with some beef, and made a delicious hearty soup. Now, to be completely honest, only myself and just a few others enjoyed this soup. This past year, he decided to not make any as he felt no one but him would eat it. So in honor of the time of year and him, I decided to make him some. Terry's Irish Root Soup.

Ingredients:

• 2 small parsnips
• 1 rutabaga
• 1 turnip
• 2 carrots
• 2 small potatoes
• 1 small onion
• 1/2 lb beef chunks
• Sprig fresh rosemary
• Sprig fresh thyme
• Sprig fresh oregano
• Sprig fresh fennel
• 1 large Bay leaf
• Beef stock
• Salt/pepper

1. Gather your fresh herbs and make a bouquet of them with kitchen twine.

2. In a large pot drizzle a little oil and brown the beef chunks until cooked.

3. Pour in the beef stock.

4. Dice up your root vegetables into bite size pieces and toss in.

5. Toss in your bouquet of herbs and bring to a simmer.

6. Cover and cook for about 30 plus minutes or until all vegetables are tender. Salt and pepper to taste.

    This soup is so good and hearty. My father really appreciated me making this for him. It will always remind me of him for years to come.

Prep Time: 15 minutes
Cook Time: 30 plus minutes
Serves: 4+

Orange or Grape Crostata

    Saw this recipe in one of my copies of  Bon Appetit magazine where they had a special on different restaurants and some of the best dishes they serve. This was one of them and they included the recipe. However, knowing me, I changed it up a bit and created my own version. I made two different types of delicious fruit crostata to use up the fruit I had in my kitchen. The easy filling to these is very similar to the frangipane from French pastry cooking. Orange and Grape Crostata.

Ingredients:

• 1 small orange or handful grapes halved
• 1 store bought pie crust
• 3 oz butter room temperature
• 3 oz sugar
• 3 oz almond flour
• 2 eggs
• 1/2 tsp almond extract
• 2 tbs melted butter
• Extra sugar for sprinkling

1. Preheat oven to 400 degrees F.

2. In a large mixing bowl, combine room temperature butter and sugar until smooth. Mix in the almond flour.

3. Whisk in the eggs and almond extract. Zest your orange, (if doing the orange one), and mix into bowl. Set aside.

4. Now, slice your orange or grapes length wise and sit aside.

5. Roll out your piecrust onto a waxed lined baking sheet.

6. Spread the butter egg mixture over top of the piecrust leaving at least an inch around the perimeter.

7. Lay your slices around in a circle and fold up the edges to cover the outer slices of fruit.

8. Take your melted butter and brush over the edges. Sprinkle some sugar around crust and on top of the fruit. Bake for 40-45 minutes.

Prep Time: 15 minutes
Cook Time: 40-45
Serves: 4+

Steak Imperial

    So one of my favorite steak dishes is the steak imperial. I used to eat it quite a bit at the local restaurant down on the river called Calain's Cove. The owner was this great lady that even when it wasn't on the menu, or a special for the evening would cook it up just for me. She used filet, however I decided to use a simple yet delicious flank cut of beef. This was my first attempt at making Hollandaise sauce and I must say it turned out very well. Steak Imperial.

Ingredients:

• 1 flank steak
• salt/pepper

• 1 small 8 oz can of lump crab meat
• Tbs Garlic powder
• Tbs hot mustard
• Tbs old bay seasoning
• 2 tbs Italian style bread crumbs

• 4 egg yolks
• 1/2 squeezed lemon
• 1 stick melted butter
• Pinch cayenne

1. Salt and pepper steak and set aside to grill.

2. In a large bowl combine crab meat, garlic powder, mustard, Old bay, bread crumbs. Sit aside.

3. In a stainless steal bowl whisk the egg yolks and lemon juice until doubled in size.

4. Over a double boiler with simmering water whisk the egg yolk mixture and slowly drizzle in the melted butter until doubled in size. 

5. Remove and whisk in the cayenne. Sit aside and keep warm until serving.

6. Now grill the steak to your choice of temp. 

7. Slice, top with some of the crab mixture and drizzle some Hollandaise sauce over and serve.

This is such a great flavorful dinner that everyone will love it!.

Prep Time: 15 minutes

Cook Time: 20-25 minutes 

Serves: 2+

Pratola Riso and Radicchio

    While visiting family again this year in Pratola Peligna, Italy, we were served this beautiful, yet odd color dish of rice. It was sat on a plate in a square and looked quite like a rice crispy treat, however purple and definitely not a sweet dessert. After taking the first bite, the bursting flavors in your mouth were amazing. This rice dish was definitely a highlight of the meal that evening and I just had to recreate it when I got back to the States. Pratola Riso and Radicchio.

Ingredients:

• 2 1/2 cups Arborio rice
• 3 tbs olive oil
• 2 tbs butter
• 1/2 white onion diced
• 2 1/2 cups chicken broth
• 1 small head radicchio diced
• 3 cups red wine
• 1 cup grated Parmigiano
• 1/2 cup shredded mozzarella
• Salt/pepper

1. In a large saute pan melt butter and oil until just hot enough.
2. Saute onion until translucent.
3. Stir in rice and let it just start to brown and soak up the butter, oil, and onion.
4. Slowly start stirring in the wine about a cup at a time until the rice begins to soak it up and you need to add more. Continue stirring.
5. Next, start adding in the chicken broth the same way. Continue stirring and standing over the stove as this process may be lengthy but well worth it.
6. Once all the liquid is absorbed. Turn off heat and stir in 1/2 cup Parmigiano until incorporated.
7. In a 9 x 13 inch greased baking pan spread the rice mixture.
8. Top with the mozzarella and the last of the 1/2 cup Parmigiano. Bake in 350 degree oven for about 15 minutes.
9. Let cool, slice and serve.

This side dish, antipasto, etc., was amazing and your quests will love the flavor of it.

Prep Time: 5 minutes
Cook Time: 35-40
Serves: 4 +

Tuscan Olive Crostini

   

     While on my travels in Italy this year I had the great opportunity of staying in a wonderful old farmhouse on the grounds of an old castle in the hills of Tuscany. Castello Del Trebbio, which grows and supplies their own olives, wine, and vegetables. During our wonderful tour of the castle and the old cellars that are used to make wines and olive oil, we had a fantastic wine and oil tasting accompanied by little crostini that paired perfectly with each wine. One of the crostini that stood out the most to me was a very simple one made of just a few ingredients. Although so simple in its composition the flavor was like nothing I had ever had before. Maybe it was the wine, maybe it was the freshness of the olives picked and made on site, but whatever it was this little appetizer was coming home with me. Tuscan Olive Crostini

Ingredients:

• Small crusty baguette loaf
• 10 oz black olives
• Zest 1 small orange
• Olive oil
• Small handful chopped basil

1. Slice loaf into little crostini rounds. Drizzle with olive oil and bake in 350 degree oven until lightly brown.
2. Meanwhile in a food processor combine olives, zest of orange, small handful of fresh basil leaves. Drizzle in olive oil until you have consistency to spread.
3. Spread over each slice of bread and serve.

     This simple appetizer, (antipasti), is so flavorful. The combination of olives, orange, and hint of basil with some good olive oil are a party in your mouth. I served these at a party I had and not a single one was left. People raved about them.

Prep Time: 5 minutes
Cook Time: 5 minutes
Inactive: 10 minutes
Serves: 4+

Creamy Balsamic Pork Chops

     Here is another dish I created by using one I found on the Internet and making it my own. Quick, easy, and packed full of flavor. Creamy Balsamic Pork Chops.

Ingredients:

• 5 boneless pork chops
• 2 tbs balsamic 
• Clove garlic minced
• 1 tbs butter
• 1 tbs olive oil
• 1 small shallot chopped
• 1/2 cup chicken stock
• 1/2 cup cream
• Pinch Italian seasoning
• Fresh parsley chopped
• 1/2-1 cup mushrooms
• Flour
• Salt/pepper

1. In a large skillet melt butter and olive oil over medium high heat.

2. Saute shallots and mushrooms until tender.

3. Toss in garlic and saute.

4. Toss pork chops in flour and brown in pan on both sides.

5. Pour in the chicken stock and cream. Stir until mixed and bring to slight simmer.

6. Mix in the balsamic vinegar, Italian seasoning, and chopped fresh parsley. Cover and simmer for about 10-15 minutes.

This pork chop meal was perfect for a quick and delicious weeknight dinner. Enjoy!

Original blogpost I got the recipe from was www.saltandlavender.com. A good recipe if you ask me.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4+

Honey Garlic Herb Roasted Chicken

 

 

     Got this recipe from the Internet and made it my own. Wanted a delicious and crisp roasted chicken with a great burst of flavor. Honey Garlic Herb Roasted Chicken.

 

Ingredients:

 

• 5 lb whole chicken
• 3 large cloves garlic minced
• 1/3 cup honey
• 1 tbs herb di province
• 1 small onion chopped
• 3 tbs olive oil
• 2 bay leaves
• 1/4 tbs paprika
• 1 lemon juiced
• 1/3 cup orange juice
• Broccoli
• Carrots
• Potatoes

 

1. Combine honey, minced garlic, chopped onion, herb di province, olive oil, bay leaves, paprika, lemon and orange juice in a small bowl and whisk together.
2. In a large freezer bag place whole chicken and pour in the bowl of ingredients. Zip shut and place in fridge overnight. Rotate at least once.
3. when ready to cook, preheat oven to 350 and take chopped broccoli, carrots, and potatoes into the base of a roasting pan. Place chicken on top and pour in the marinade.
4. Cook covered for 1 hour. Remove cover and let the top brown. Half way through a second hour turn chicken over so the other side also gets brown and crisp. Cooking time may vary from 2 hours to 2 1/2.

 

Prep Time: 15-20 minutes
Cook Time: 2- 2 1/2 hours
Serves: 4+

 

This chicken was so juicy and the flavor combination of the herb di province and honey was fantastic! Highly recommend.

 

(Hint: depending on how well you want your vegetables cooked, you could put them in later on through the cooking process. I used fresh vegetables so they actually turned out still tender and perfect).

Orange Basil Pound Cake

     Was watching the Foodnetwork and they were having this competition of bakers combining sweet and savory into birthday cakes. They had to use a certain herb in their concoction. So I decided to create my own version and thought what better herb to use than basil. Now I'm probably going to get some slack for this but I used a store bought pound cake box mix to start this recipe. So here goes; Orange Basil Pound Cake.



Ingredients:
1 box store bought pound cake mix


1 bundle fresh basil
1 orange
Powdered sugar
Milk




1. Follow directions of pound cake mix box.
2. Chop up very finely all of the basil leaves with exception of 3.
3. Mix into the cake mix batter.
4. Add in zest from 1/2 orange.
5. Bake according to directions.
6. Meanwhile take 1/2 cup water and dissolve 1/2 cup sugar over medium low heat to create simple syrup.
7. Toss in the 3 left over basil leaves to infuse into the simple syrup.
8. Combine some milk and powdered sugar to create a thick icing. Mix in the other half of orange zest.
9. Once the cake is cooled take a pastry brush and spread on some of the basil syrup on top of the cake.
10. Take the powdered sugar icing and drizzle over the top. Let cool.


Prep Time: 10 minutes
Cook Time: according to box
Serves: 4+


This cake was a gigantic hit at my family's Easter brunch this. Some were hesitant to try a cake made with basil, however when they took their first bite they were so amused at the fantastic combination of flavors.

Italian Wedding Soup (Minestra Maritata)

 

 

     Italian Wedding Soup has nothing to do with weddings or any kind of celebration. The literal translation, Minestra Maritata, means soup that is married together. Basically it just means the ingredients "wed" well together into a delicious warming and hearty soup with the best flavors.

 

Ingredients:

 

• l/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup parsley
• 1/2 cup shredded mozzarella or Romano
• Salt/pepper
•  
• 24 oz chicken stock
• 1/ carrot chopped
• 1 stalk celery chopped
• 1/2 white onion chopped
• 1 bunch greens, (I use escarole, kale, chard)
• 1 cup orzo or acine di pepe

 

1. Combine ground beef, sausage, egg, bread crumbs, parsley, shredded cheese and salt and pepper. Form into small meatballs.
2. In 350 degree oven bake on baking sheet for 30 minutes.
3. Meanwhile in a large stock pot drizzle some olive oil and saute the onion, carrots, and celery.
4. Mix in torn greens and saute until wilted.
5. Pour in the chicken stock and bring to a simmer.
6. Toss in the meatballs and continue to simmer for about 20 minutes.
7. 10 minutes before serving stir in the pasta of choice such as orzo or acine di pepe.

 

This soup's flavors are the perfect meal for not only a cold winters night but anytime of the year.

 

Prep Time: 15 minutes
Cook Time: 30 plus 30-40
Serves: 4+

 

 

 

Turkish Kafta Soup

 

 

     Another recipe in the spirit of DNA results. My first attempt at a Turkish dish. This was such a filling soup. Very similar to some Italian soups, of course with the meatballs, but you can see where Italian's were influenced by the migration of spices and people from the Turkish region. Turkish Kafta Soup.

 

Ingredients:

• 1 lb ground lamb
• 1/2 white onion grated
• Parsley
• Chili Flakes
• 1/2 cup uncooked rice
• 1/2 tsp allspice

• 1/2 white onion diced
• 2 carrots chopped
• 1 potato cubed
• 6 oz tomato paste
• 32 oz beef stock
• 16 oz water
• 1 tsp oregano
• 1 tsp chili flakes
• 1 tsp cumin

1. Preheat oven to 350 degrees.


2. In large bowl combine ground lamb, grated onion, parsley, chili flakes, rice, and allspice. Roll up into large meatballs and place on baking sheet. Bake in oven for roughly 15 minutes.


3. In a large pot over medium high heat, drizzle some olive oil. Saute onion, carrots, and potato for about 5 minutes.


4. Mix in the tomato paste. Pour in the beef stock and water.


5. Stir in the oregano, chili flakes, and cumin. Bring to a simmer.


6. Remove Kafta from the oven and carefully drop into the soup pot. Simmer for about 20 minutes.

 

This soup was delicious. There was heat from the chili flakes. The combination of the flavors from the allspice, cumin and oregano added a special addition to this hearty soup.

 

Prep Time: 15 minutes
Cook Time: 35-40
Serves: 4+

 

 

Hand Cut Tagliatelle With Steak And Mushroom Sauce

     Was craving a new pasta creation that would knock my socks off. Came up with this one just wondering around my kitchen and rummaging through my fridge. This was an amazing fulfilling pasta dish. Tagliatelle With Steak And Mushroom Sauce.

Ingredients:

• 1 small beef roast cut into thin strips
• 1 cup diced mushrooms of choice
• 1/2 small white onion diced
• 1 clove garlic chopped
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 tbs tomato paste
• 1/2 cup diced parsley
• 1/3 cup grated Romano cheese
• 4 eggs
• 16 tbs flour

1. Combine the eggs and flour in a large bowl and kneed into a ball. Set in refrigerator for at least an hour wrapped in foil.

2. When ready take out and place on floured surface. Cut into 2 equal parts and roll out flat to the thickness you would like your noodle to be. Carefully flour both sides of the rolled out dough. Fold up, or roll up into a log and slice your noodles off. (Refer to picture below). Sit aside to cook in boiling water.

3. Meanwhile In a large saute pan drizzle a little olive oil and brown your cut strips of beef. Remove and place on a plate.

4. In same pan, saute your mushrooms, onion and garlic until fragrant. Pour in white wine to deglaze.

5. Toss back in the beef and add in tomato paste and stir around.

6. Pour in cream and diced parsley and bring to a low simmer. Mix in the Romano cheese, cover and simmer for about 10 minutes stirring regularly.

7. Cook pasta in boiling water and stir into beef sauce.

This was a great creation full of flavor. Give it a try!

Prep Time: 15-20 minutes
Cook Time: 15-20
Serves: 2+

Armenian Chicken Kebab

 

 

In the spirit of my DNA results again, I took a try at a traditional Armenian dish. Kebab! The combination of the spice flavors with the creamy yogurt and lemon juice was amazing.

 

Ingredients:

• 2 boneless skinless chicken breasts
• 1 cup Greek yogurt
• 1/4 cup lemon juice
• 2 tbs Olive oil
• 1 tbs ginger powder
• 1 tbs salt
• 3 tbs smoked paprika
• 2 tsp minced garlic
• 1 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 small eggplant
• Extra olive oil
• Salt/pepper

 

1. Cut chicken into bite size cubes.
2. Whisk together the yogurt, lemon juice, oil, ginger, salt, paprika, garlic, black pepper, cumin, and cayenne in a bowl.
3. Toss chicken in bowl and cover with plastic wrap and let marinate overnight.
4. When ready to cook take eggplant and cut into bite size chunks. Drizzle with some olive oil and thread onto a skewer.
5. Take chicken and do the same thing.

 

(Do meat and vegetable on their own skewer. It is a misconception here in the USA, that we typically see alternating vegetable and meat. This is not how it is to be done based on cooking differences.)

 

6. Cook over a hot grill alternating and turning to cook on all sides and get those good grill marks.
7. Serve with a side of yogurt sauce or just on their own.

 

This true Kebab was amazing!!! So much flavorful than anyone I have gotten in any restaurant.

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: Overnight
Serves: 2+

Moroccan Orange Cake

 

    In the spirit of researching my family's DNA we discovered, as most of the population of the world would too, that there are parts of our Italian/Irish DNA that can be traced back to Africa. For ours it was specifically Morocco. So in the spirit of fun and trying new things I give you my take on a traditional Moroccan Orange Cake.

 

Ingredients:

• 4 eggs
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh orange juice
• 2 tbs orange zest
• 1 tsp vanilla
• Powdered sugar

 

1. Preheat oven to 350 degrees. Grease a Bundt pan.

 

2. In a large bowl beat together to eggs and sugar until creamy.

 

3. Mix in oil.

 

4. Mix in flour, baking powder, and salt in batches until smooth.

 

5. Mix in the orange juice, zest, and vanilla.

 

6. Pour into baking pan and bake for 30-35 minutes.

 

7. Cool, slice, and serve with some powdered sugar sprinkled on top.

 

    This cake was amazing. It was good as a dessert, a side snack with a nice cup of hot tea, or I would even go as far as a nice little breakfast as you are running out the door. Perfectly flavored with natural orange and not too sweet. Definitely putting this on my dessert list for future events.  So easy and quick to make.

 

Prep Time: 5 minutes
Cook Time: 30-35 minutes
Serves: 4+

Mini Cheesburger Calzone

 

       This is one of the quick and easy weeknight meals you can create. Even a good one to do with the kids if you have any. All the flavors of a good cheeseburger in one little hand held pocket. No worries about drippings off the side down the cheeks or parts falling apart. With these little calzones all the good stuff stays inside. Mini Cheeseburger Calzone.

 

Ingredients:

• 1 store bought pizza dough roll
• 1 lb ground beef
• American Cheese
• Ketchup
• Egg (for wash)
• Salt/pepper

1. Brown the beef with salt and pepper in a large skillet and sit aside.
2. Roll out the pizza dough and cut into equal size squares. Mine made roughly 12.
3. Take a piece of American cheese and lay in the center followed by some of the ground beef filling.
4. Dollop some ketchup on top. Fold over the edges to create a little round bun shaped pocket.
5. Take egg wash and brush over the tops of each one.
6. Bake in 350 degree oven for roughly 12-15 minutes or until tops are browned.



The filling possibilities are endless based on your tastes and what you want to create in these little calzones. You could do pizza, Philly style cheese and beef, etc.



Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4+

 

 

Gingerbread Bread Pudding

 

 

Made this fantastic dessert for Christmas dinner. This by far is now one of my favorite bread pudding recipes. The flavor of almost perfect gingerbread incorporated in the delicate and filling bread pudding is the perfect combination. I found this recipe online but altered it slightly. Top it with a vanilla sugar icing drizzle and you have yourself a little piece of heaven. Gingerbread Bread Pudding.

 

Ingredients:

• 1 loaf French bread cut into cubes
• 2 1/2 cups milk
• 5 eggs
• 2/3 cup brown sugar
• 1/4 cup molasses
• 1tsp ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 2 tsp vanilla
• Milk
• Powder sugar

1. Cut bread into cubes and let sit overnight out to harden up.
2. Preheat oven to 350.
3. Mix together the milk, eggs, sugar, molasses, spices, and 1 tsp vanilla in a large bowel.
4. Place bread cubes in another bowel and pour the milk mixture over. Let sit for roughly 15 minutes.
5. Pour bread mixture into a 9 x 13 greased baking pan and bake in oven for 50 minutes until the center no longer jiggles.
6. Take some milk, powdered sugar, and 1 tsp vanilla and mix together to create a smooth pourable icing.
7. Remove bread pudding from oven, slice, and serve with the vanilla icing drizzled on top.



This bread pudding was so delicious that everyone in the house loved it and asked for seconds.  Definitely give this one a try.



Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 4+

Chicken Bacon BBQ Pesto Pizza

 

 

     I was craving pizza so badly this weekend so decided to come up with a simple and great pizza full of flavor. I was wanting something different, something with some interesting type of BBQ flavor, so decided to combine these great flavor combinations into one. Chicken Bacon BBQ Pesto Pizza.

 

Ingredients:

• 1 Store bought crust
• 1 boneless chicken breast
• 3 strips bacon
• 1/2 cup frozen corn
• 1 clove garlic
• 1/2 cup heavy cream
• 1/4 cup fresh Romano cheese
• Mozzarella cheese
• 2 tbs BBQ sauce
• 1 tbs pesto

 

1. Either boil or grill the chicken breast and once cooled cut up into chunks.


2. Cook bacon either by frying or baking and chop up into pieces.


3. Roll out pizza dough onto a baking sheet or pizza board.


4. Over medium high heat drizzle some olive oil and saute garlic till fragrant.


5. Pour in the heavy cream and lower heat and simmer.


6. Toss in the Romano cheese and mix well. Let cool and it will thicken up.


7. Spread Romano sauce over the pizza dough.


8. Sprinkle on the chicken, bacon, and the frozen corn. Top with mozzarella cheese and bake in 500 degree oven for roughly 10-15 minutes or until crust is perfectly browned.


9. Mix together the BBQ sauce and pesto and drizzle over the pizza and serve.

 

This pizza combination was delicious. The heartiness from the sauce, chicken, and cheese with the addition of the bold flavors of the BBQ and pesto were the perfect combination.

 

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 2+

 

 

Polish Sausage With Potatoes And Peppers

 

 

Decided to try my hand at a simple Polish dish. One full of flavor but so easy that even a child could make this. Polish Sausage With Potatoes And Peppers.

 

Ingredients:

 

• 1/2 lb Polish Sausage
• 1 medium potato
• 1 roasted red pepper
• 1/2 small white onion
• Olive oil
• Salt/pepper
• Pinch Thyme
• 1/2 cup water

 

1. In a large pan, drizzle some olive oil and saute sliced up sausage till browning on both sides. Remove and drain on paper towel.
2. In same pot, saute diced onion, diced bell pepper, and diced potato.
3. Pour in about 1/2 cup water to allow potatoes to become tender. Cover and cook for roughly 10 minutes on low heat.
4. Toss back in the sausage and continue to simmer for another 10 minutes. Salt and pepper to taste.
5. Serve with some good crusty bread.

 

This was such a simple, yet packed full of flavor dish. Perfect for those long winter nights.

 

Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 2-3

 

 

PB&J Trout

 

     Please don't let the name freak you out. This is just an idea I came up with and trust me when I say it is a great combination of flavors for this trout. A spicy yet sweet sauce to accompany a nutty grilled trout is the perfect combination of tastes when you eat this dish. PB&J Trout

 

Ingredients:

• 2 trout filets
• 1/2 cup crushed roasted peanuts
• 1/4 cup cornmeal
• 1/2 cup strawberry preserves
• 2 tbs sriracha
• 1 tsp ground ginger
• 1 tsp balsamic

1. Combine the crushed peanuts and cornmeal onto a plate. Take the trout filets and press firmly into the combination meat side down.
2. In a large skillet melt some butter and brown the trout filets meat side down for roughly 1 minute and remove and place on a baking sheet.
3. Cook covered in a 350 degree oven for roughly 8 minutes.
4. Meanwhile take the strawberry preserves, sriracha, ginger, and balsamic and bring to a simmer over medium high heat in a sauce pan.
5. Serve the trout with a little of the sauce drizzled over.






   This trout was a great combination of flavors. I highly recommend if wanting to try something different than your usual trout dish. Enjoy!






Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2