Pan Fried Lake Trout Recipe

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lake trout recipe

Fresh from the lake into the frying pan -This is a moist and delicious trout recipe.

The fishing was good here on Keweenaw Bay this week, producing a nice Lake Trout catch, so I decided to post this Pan Fried Lake Trout recipe. This fish coating browns nicely, has a nice crunch, and complements the fish flavor very well.

This recipe works well for either Lake Trout or Salmon.

If you want a little bit of a change from your regular fish coating recipe give this one a try. Enjoy

Pan Fried Lake Trout Recipe
 
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Ingredients
  • 4 -6 Lake trout fillets (depending on size)
  • ½ cup grated Parmesan cheese
  • ½ cup saltine crackers (crushed – about ½ package)
  • ½ cup cornmeal
  • ½ teaspoon garlic salt
  • ⅛ teaspoon pepper
  • 2 eggs (lightly beaten)
  • ½ cup milk
  • Vegetable oil for frying
  • Lemon wedges (optional)
Instructions
  1. In a shallow bowl (I like to use a pie dish)whisk together the Parmesan cheese, crackers, garlic salt, cornmeal, and black pepper. In a medium size bowl mix together the eggs and milk until well combined.
  2. Pat fish dry with paper toweling, dip fish in the milk mixture, and then roll them in the dry mixture pressing lightly to coat.
  3. Cook fish in a large skillet using the oil over medium high heat until fish is nicely browned on both sides and separates easily with a fork (about 5-7 minutes per side).
  4. Serve hot with lemon wedges.

 

Fresh Blackberry Cream Cheese Pie Recipe

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blackberry pie recipe picture

blackberry pie picture 2

Fresh blackberries, cream cheese, and a hint of lemon make this no bake blackberry pie a delicious treat.

Blackberries are very abundant her in Upper Michigan this year and I like to use as many of them fresh as possible. It has been years since I have eaten a no bake blackberry pie. I was getting ready to bake a regular blackberry pie, but it was so hot outside I was reluctant to fire up the oven for a long period of time – so I decided to do a little surfing and came across this  Blackberry Cream Cheese Pie recipe. This is not exactly a no bake, but close, the pie crust is prebaked. You can substitute a graham cracker crust if you want to turn this into a 100 percent no bake recipe.

If you have blackberries available give this Fresh Blackberry Cream Cheese Pie recipe a try; it’s delicious!!

Fresh Blackberry Cream Cheese Pie Recipe
 
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Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 regular pie crust or graham cracker crust (store bought or your favorite recipe)
  • 5 cups fresh blackberries (divided)
  • ½ cups Water
  • 3 tablespoons Cornstarch
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon juice
  • 6 ounces cream cheese (softened)
  • 1 tablespoon milk
  • 1 teaspoon grated lemon zest
  • Whipped cream and additional Berries for garnish
Instructions
  1. Bake pie crust according to package directions for single crust; set aside to cool.
  2. Place 3 cup of berries and water into a medium saucepan and cook over medium high heat until mixture comes to a boil – continue cooking until berries start to soften, stirring occasionally; set aside to cool.
  3. While berry mixture is cooling using an electric mix in a medium size bowl mix together the cream cheese, milk and lemon zest until smooth; set aside.
  4. Press the cooled berries through a sieve over a bowl to remove the seeds and return the berry juice to the sauce pan and mix in the cornstarch, sugar and lemon juice until cornstarch is dissolved. Bring mixture to a boil over medium heat and boil for 2 minutes stirring constantly to thicken; off heat and set aside to cool.
  5. Spread cream cheese mixture evenly over the bottom of the pie crust followed by 2 cups of berries. Spoon the cooled berry sauce evenly over the top of the berries; refrigerate for at least 1 hour.
  6. Serve garnished with fresh berries and whipped cream.

Adapted from Tasty Kitchen

Sauteed Chanterelle Mushrooms and Zucchini Recipe

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Sauteed Chanterelle Mushrooms and Zucchini Recipe

Wild Chanterelle mushrooms and zucchini fresh out of the garden adds up to a delicious summertime treat. This is a simple side dish recipe that doesn’t require much prep or cooking time. If you’re not a mushroom forager purchase them from the store and substitute Portabella mushrooms for the Chanterelle’s.

Sauteed Chanterelle Mushrooms and Zucchini Recipe
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces Chanterelle mushrooms (large ones sliced or quartered)
  • 1 medium onion (coarsely chopped)
  • 1 garlic clove (crushed and minced)
  • 1 zucchini (cut into ½ inch chunks)
  • salt and pepper
Instructions
  1. In a large skillet over medium high heat melt the butter, and then add the oil. Place all the ingredients in the skillet except for the salt and pepper. Cook until the mushrooms have given up there moisture and the mixture starts to brown; salt and pepper to taste.
  2. Serve Hot

Sauteed Chanterelle Mushrooms and Zucchini Recipe 2

Basic Waffle Recipe

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waffle recipe

waffle recipe picture 2

Homemade waffles are so easy to make and purchasing a waffle iron wont brake the bank. For topping you can use butter, maple syrup, or any other delicious combination of flavors like berries and whip cream.

Basic Waffle Recipe
 
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Recipe type: Dessert
Ingredients
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ¾ cups milk
  • ⅓ cup vegetable oil
  • 2 eggs
Instructions
  1. In a large size bowl whisk together the flour, sugar, baking powder, and salt.
  2. In a another bowl beat the eggs until lightly beaten and then whisk in the milk and vegetable oil.
  3. Slowly mix the milk mixture into the dry ingredients until just combined – batter will be kind of lumpy.
  4. Cook according to waffle iron instructions.

 

Tamale Pie Recipe

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tamali pie recipe

If you’re in the mood for Mexican cuisine give this one dish Mexican recipe a try. This is a simple recipe, and is fairly quick to put together so you can have supper on the table in less than an hour.

Enjoy

Tamale Pie Recipe
 
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Recipe type: Main
Cuisine: Mexican
Serves: 4 to 6
Ingredients
  • ½ cup cornmeal
  • ⅔ cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3-4 teaspoons olive oil
  • ½ cup milk
  • 1 egg
  • 1 can diced green chiles (4.5 ounce)
  • 1 can of creamed corn
  • 1 pound lean ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ¼ cup enchilada sauce (red)
  • 2 cups shredded Monterey jack cheese
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the cornmeal, flour, sugar, baking powder and ¼ teaspoon salt until well combined. Stir in the oil a little at a time until crumbles are formed.
  3. crumb topping
  4. Whisk the milk and egg into the mixture and then mix in the Cream corn and chiles.
  5. tamali pie mix
  6. Pour mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray and bake until a tooth pick inserted comes out clean. (about 20 – 25 minutes)
  7. While cornbread is baking brown ground beef seasoned with the cumin, chili powder, ¼ teaspoon salt and pepper until no longer pink inside; drain if needed.
  8. browning burger
  9. Remove cornbread from the oven when its finished baking, reduce oven temperature to 350F, and using a fork poke holes in the top throughout the cornbread. Spread the enchilada sauce over the top, and top with the ground beef followed by the shredded cheese.
  10. ready tro bake casserole
  11. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until cheese just starts to brown.
  12. Let rest 10 – 15 minutes before serving.

tamali pie picture2

Adapted from Blogchef.net

Slow Cooker Rabbit in Wine and Cream Cheese Sauce

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Slow Cooker Rabbit in Wine and Cream Cheese Sauce picture 2

Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

This slow cooker rabbit recipe has a great combination of flavors, and because its cooked in the slow cooker both wild an domestic rabbit meat turns out nice and tender. This recipe is quick to put together so you can go about your day and have supper close to ready at the right time; just finish it off by cooking the spaghetti.

If you have rabbit meat on hand give this Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

a try; it’s very good.

Slow Cooker Rabbit in Wine and Cream Cheese Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces 2 ½ to 3 pounds)
  • vegetable oil for browning
  • 8 ounces white button mushrooms (sliced)
  • 8 ounces of baby
  • 8 Baby Portabella mushrooms (quartered)
  • ¼ cup unsalted butter
  • 1 package dry Zesty Italian dressing mix
  • 1 can condensed golden mushroom soup
  • 4 ounces of chives with onion cream cheese spread
  • ½ cup white wine (I had homemade cherry wine on hand so I used that)
  • 4 green onion (green part sliced for garnish – optional)
Instructions
  1. Place the mushrooms in the bottom of the slow cooker.
  2. In a large skillet using the oil cook the rabbit until nicely browned on both sides and place the rabbit pieces on top of the mushrooms.
  3. In a medium size saucepan melt the butter over medium heat and then add the wine, mix in the golden mushroom soup, dressing mix, and cream cheese and continue cooking until cheese is melted. (mixture will look kind curdled) Pour the mixture over the rabbit.
  4. Cook on low for 5 to 6 hours or until rabbit is fall off the bone tender.
  5. Cook spaghetti according to package directions; drain. Serve the rabbit on top of the spaghetti with the sauce.
  6. Garnished with the green onions if using.

 

Simple Taco Pie Recipe

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taco pie recipe

taco p[ie recipe picture 2

This is a basic recipe for taco pie that requires just a few ingredients. I prepared this recipe as written with intent of seeing how good it would turn out in it simplest form. With school starting in many parts

of the country in less than a month I thought this would be a great after school supper dish.

I thought the taco pie was really good but there is a lot of room for additional ingredients like, jalapeno peppers, green peppers, chopped green chilies, olives and may even re-fried beans.

If you looking for a simple and quick after school supper recipe give this simple Taco Pie Recipe a try.

Simple Taco Pie Recipe
 
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Recipe type: Supper
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 pound ground beef
  • 1 medium onion (chopped)
  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) container sour cream
  • 8 ounces shredded Mexican-style cheese blend
  • 1 (12-13 ounce) bag tortilla chips (crushed)
Instructions
  1. Preheat oven according to directions on package for the crescent rolls. 375F
  2. Spray a 8 x 8 baking dish with cooking spray and roll the crescent roll dough out on the bottom to form a bottom crust and bake according to package. Crust should be golden brown.
  3. While the crust is baking in a large skillet over medium high heat chop up and cook the burger and onion, until onion is soft, and burger is no longer pink inside; drain if needed. Mix in the taco seasoning until well combined.
  4. Spread the meat mixture over the bottom of the crescent crust, and then layer the sour cream over the top followed by the Mexican-style cheese blend. Top with the crushed tortilla chips.
  5. Bake at 375F. Until heated through and cheese is melted – Serve hot.

Adapted from Allrecipes.com

Simple Grilled Pork Chops Recipe

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simple grilled pork chops recipe

These pork chops turn out tender, moist, and delicious. This recipe uses anchovy paste, and honey to aid in the browning of the chops. I have never used anchovy paste as an ingredient so it made me a little nervous as to exactly what kind of flavor impact it would have on the chops – but it did not turn out to be an issue; they were very good.

This recipe takes a little bit of time, mainly due to the brining time required, but once there placed on the grill they cook quickly.

The next time your fire up the grill give this Simple Grilled Pork Chops Recipe a try; it’s a simple recipe and well worth the effort.

Simple Grilled Pork Chops Recipe
 
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Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless pork chops (3/4 to 1 inch thick)
  • 3 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons honey
  • 1 teaspoon anchovy paste
  • ½ teaspoon pepper
Instructions
  1. In a large bowl dissolve salt in 1 ½ quarts of cold water. Cut slits in chops about 2 inches apart through the outer layer of silver skin and fat. (This will help keep the chops from bulging on the grill) Place chops in brine at room temperature for 30 minutes).
  2. While chops are brining in a small bowl mix together the honey, oil, pepper and anchovy paste until well combined.
  3. Preheat and prepare grill over medium high heat.
  4. Spread ¼ teaspoon of oil mixture over one side of each chop and place oil side down on the grill grates. Grill until well browned and slightly charred. Place the remaining oil mixture on the uncoated side of the chops, flip, and continue grilling until chops are well browned and done. (145F.) if chops brown too quickly move chops to a cooler side of grill to finish off.
  5. Serve hot.

Adapted from Cooks Country

simple grilled pork chops recipe picture 2

Sauteed Summer Squash Recipe

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sauteed summer squash recipe picture 2

sauteed summer squash recipe picture 3

This Sauteed Summer Squash Recipe is quick and simple to put together and a great way to use up that extra zucchini. The squash is sliced thin so it cooks quickly. This is a delicious side dish that would go great with almost any grilled meat or fish.

If you have summer squash on hand give this one a try; its really good.

Sauteed Summer Squash Recipe
 
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Recipe type: side dish
Ingredients
  • 1 clove garlic (crushed and minced)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 yellow summer squash
  • 2 zucchini (you can use two of the same if that is all you have available)
  • 7 teaspoons olive oil
  • 1 tablespoon parsley
  • salt and pepper
Instructions
  1. In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
  2. Trim the ends off the squash and using a vegetable peeler shave the squash off length wise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
  3. Add 2 tablespoons olive oil, ¼ teaspoons salt, ⅛ teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
  4. In a 12 inch skillet over medium high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
  5. Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.

Adapted from Cooks Illustrated

15 Minute Chocolate Fudge Recipe

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old fashoned chocolate fudge recipe

This is the quickest and most simple Old-Fashioned Chocolate fudge recipe I have ever made, and the texture is almost perfect. The recipe is basically a combination of semi sweet chocolate, unsweetened chocolate, and sweetened condensed milk. This recipe makes 2 ½ pounds, so there is plenty to eat fresh, with left overs for the freezer.

15 Minute Chocolate Fudge Recipe
 
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Author:
Recipe type: Dessert
Serves: 2½ pounds
Ingredients
  • 16 ounces semisweet chocolate, chopped fine
  • 2 ounces unsweetened chocolate, chopped fine
  • ½ teaspoon baking soda
  • ⅛ teaspoon table salt
  • 1 can sweetened condensed milk (14-ounces)
  • 1tablespoon vanilla extract
  • 1cup coarsely chopped walnuts
Instructions
  1. Line a 8 x 8 baking dish with aluminum foil; lightly spray foil with cooking spray.
  2. In a medium size bowl mix together the chocolates, salt, and baking soda until well combined, and then stir in the condensed milk.
  3. Place 2 cups of water in a 4 quart sauce pan and heat until simmering. Place the bowl in the pan to create a double boiler. Stir chocolate constantly until most of the chocolate is melted, but a few small pieces remain, remove from heat and continue stirring until all the chocolate is melted; and then fold in the nuts.
  4. Using a rubber spatula layer the chocolate mixture over the bottom of the baking dish; refrigerate at least 2 hours before cutting, and serving.
  5. Wrap left over fudge with plastic wrap to keep it from drying out and store it in the refrigerator, or freezer (can freeze for up to 3 months).

Adapted from Cooks Country