Monday, May 30, 2011

Roasted Rainbow Trout

Rainbow Trout (also known as Steelhead Trout) is a species of salmonid native to tributaries of the Pacific Ocean in Asia and North America.  

This recipe uses fresh dill and lemon but can be modified using another fresh herb instead.

Prep Time:  10 Minutes
Cooking Time:  15 Minutes
Servings:  4


2 sides rainbow trout
1 lemon, sliced thin
1/2 bunch fresh dill
salt and freshly ground black pepper
olive oil
butcher's twine


  • Pre-heat oven to 400 degrees.
  • Liberally salt and pepper both sides of trout.
  • Place one side of trout in baking dish, skin side down.
  • Place half the dill over trout, followed by slices of lemon, remaining half of dill, and then the remaining half of trout.
  • Tie sides together with butcher's twine.
  • Brush with olive oil.
  • Roast for 15 minutes or to your liking.

Recipe Links:

Here is the original recipe by Dine Well.

Saturday, May 21, 2011

Bacon and Egg Pizza

This Bacon and Egg breakfast pizza was a morning after idea that turned out great.  

Prep Time:  10 minutes
Cooking Time:  8 - 10 minutes
Servings:  4


one 12" ready-made thin pizza crust. (like Boboli Thin Pizza Crust)
olive oil
1/2 cup pizza sauce or marinara sauce
1 cup shredded mozzarella cheese
4 eggs scrambled
5 slices of bacon, pre-cooked until almost done
salt and white pepper, to taste
fresh parsley for garnish


  • Pre-heat oven to 450 degrees.
  • Lightly brush the rim of the pizza crust with olive oil.  
  • Spread a thin layer of sauce over the entire crust - hold back about 3/4" from the rim.
  • Spread 3/4 of the cheese over the sauce, followed by the eggs and bacon.
  • Sprinkle the remaining cheese over the top.
  • Season with salt and pepper and sprinkle with parsley.
  • Put in the oven for 8-10 minutes or until bacon is sizzling and the crust is light brown. 

Recipe Links:

Here is a great breakfast pizza recipe idea from smitten kitchen.

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