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Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
Garlic Parmesan Zucchini
Garlic Parmesan Zucchini
This is a great way to cook up zucchini that takes a minimal amount of time. Having the zucchini cook in a single layer will give the edges a nice crispiness while having the inside nice and soft. You can use either green or yellow zucchini. I used one of each in this recipe.
Servings: 2
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large zucchini cut into 1/2” slices
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 3 garlic cloves minced
- 2 tbsp parmesan cheese grated
Instructions
- Heat up a sauté pan or wok with the olive oil and butter over medium heat. Toss in the zucchini in a single layer. Season with thyme, salt and pepper. Cook for 4 minutes.
- Flip over each piece of zucchini. Add in the garlic. Cook for another 4 minutes.
- Turn off the heat. Add in the parmesan cheese. Gently toss the zucchini.
Haystacks
Haystacks
Haystacks are one of the easiest and tastiest snacks to make. Only requiring 4 ingredients, haystacks are melted butterscotch and chocolate chips, peanut butter, and crispy chow mein noodles, mixed together and dropped into heaping mounds. While this is just the base recipe, some additions you can add to the haystacks include crushed nuts, toffee pieces, M+M’s, mini marshmallows, crushed pretzels, and shredded coconut.
Servings: 24 Haystacks
Equipment
- cookie dropper
- parchment paper
- baking sheet
Ingredients
- 1 bag butterscotch chips 11 oz
- 1 cup milk chocolate chips
- 3 tbsp creamy peanut butter
- 12 oz chow mein noodles
Instructions
- In a microwave safe bowl, combine the butterscotch chips, chocolate chips, and peanut butter.
- Microwave for 3 minutes in 1 minute intervals until everything has melted.
- Stir in the chow mein noodles until they are completely covered in the mixture.
- Line 2 baking sheets with parchment paper. Using a cookie dropper, drop mounds of the haystacks on the baking sheets. Let rest for 2 hours to firm up before eating.
Liver and Onions
Liver and Onions
Liver and onions is a classic southern dish that seems to get less and less popular with time. Deemed “old people food”, this is one of my favorites that doesn’t deserve to be forgotten. This dish is eaten across the world in various forms, typically using beef or veal liver. The liver and onions are sautéed with either butter or bacon grease, then quickly simmered in it’s gravy created by flour and beef stock. While you can most likely still find this on diner menus, it costs a fraction of the price to make at home; about $5 in total for 2 large servings.
Servings: 2
Ingredients
- 3 strips bacon diced
- 1 yellow onion sliced
- 1 lb beef liver cut into strips
- 1/2 tsp garlic powder
- 1/2 tsp cracked black pepper
- 2 tbsp flour
- 1/2 cup beef stock + 2 tbsp
Instructions
- Cook the diced bacon in a large sauté pan over medium heat until crispy. Remove from the pan, saving the bacon grease.
- Add in the sliced onions. Cook for 5 minutes until translucent.
- Toss in the beef liver. Season with garlic powder and black pepper. Cook for 5 minutes.
- Sprinkle the flour over the liver and onions. Add in 2 tbsp of beef stock until a paste forms. Cook for 1 minute.
- Turn the heat to low. Pour in the beef stock. Cook for 3 minutes until the stock thickens into a gravy.
- Turn the heat off. Add the crumbled bacon to the liver and onions.
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
