Herbed Lemon Butter Rainbow Trout

Prep Time : 10 Minutes Cook Time: 8 minutes

2 Tbsp Butter
1 Clove Garlic
Several Sprigs Parsley
1/2 Tsp Dried Rosemary
1 Lemon
2 Fillets Rainbow Trout

1. Preheat Oven to 400.
2. Soften Butter in microwave (careful not to melt).
3. Juice 1/2 of lemon. Slice the other half for garnish.
4. Finely Mince garlic and parsley. Add with rosemary and lemon juice to butter. Stir well.
5. Place fish skin side down on broiler pan. Spread lemon butter on top of each filet.
6. Place in oven for 8 minutes.

Enjoy!

(Goes well with oven roasted Asparagus. Just toss or spray asparagus with Olive Oil and sprinkle 1 Tbsp. of Dried Rosemary. It takes about 8 minutes at 400 as well!)

Escargot in White Wine Butter Sauce

Prep: 20 minutes Cook Time 15 minutes

4 Tbsp Butter
1 Shallot
4 Shitake Mushrooms
2 cloves garlic
1/2 C. White Wine (Cabernet Sauvignon works well)
2 Tbsp Heavy Cream or Half and Half
1 can Escargot (drained)
Parsley (2- Tbsps Chopped finely)
Chives (1 Tbsp Chopped finely)
French Baguette Sliced

1. Finely dice Shallots, Garlic, Mushrooms, Parsley, and Chives.
2. In a Medium sauce pan, melt butter over a medium low heat.
3. Add Shallots, garlic and mushrooms, and simmer for 1-2 minutes.
4. Add white wine and escargot. Simmer for about 10 minutes, stirring often, until snails are tender.
5. Add chives and parsley, cook for another 30 secs to a minute.

Enjoy!

Red Curry Coconut Shrimp Stir Fry with Veggies

Cook time: 20 minutes
(This dish serves at least 4)

2 cups Jasmine Rice
3 cups water
1 bag frozen stir fry veggies (I prefer one with baby corn, peppers, and broccoli)
1/4 beef broth (or water)
1 can (12-14 oz) Lite Coconut Milk (or regular)
1 Tbsp Red Curry Paste
1 Tsp Powdered Ginger
1 Tsp Garlic Powder
2 Tbsp Brown Sugar
1 Tbsp Sirachi Chili Sauce (Optional)
1 Tsp Crushed Red Pepper (Optional)
1 lb Shrimp peeled and deveined


1. Bring 3 cups of water to a boil. Add Jasmine rice and reduce to a simmer. Set timer for 15 minutes.
2. In a large skillet, add frozen veggies and beef broth. Heat covered over a medium heat for about 8 minutes or until veggies are tender but still firm.
3. While veggies are cooking, combine coconut milk, ginger, garlic, brown sugar, and chilis. Whisk Well.
4. When veggies are ready, place on a plate. Set aside.
5. Be sure to take rice off of the heat when the timer beeps.
6. Saute Shrimp until mostly cooked. Add Coconut sauce and bring to a simmer. Let simmer for 3 minutes or until shrimp are done.
7. Add back veggies, stir and heat for an additional minute.

Enjoy!

Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary

Tonight's Dinner (Prep Time: 20 minutes Cook Time: 25 minutes)

Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary

Ingredients in the order you'll need them:

2 Tablespoon Toasted Sesame Oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Orange Blossom Honey
1 Tablespoon Freshly Grated Ginger
Salt and Pepper to Taste

2 6-8oz Filets of Salmon

1 Cup Basmati Rice
1 1/2 Cups Water
1 Tablespoon Butter or Margarine

1 Bunch Fresh Asparagus
1 Tablespoons Olive Oil
2 Teaspoons Dried Rosemary
Salt and Pepper to Taste

1. With a whisk: Combine Sesame Oil, Balsamic Vinegar, Honey, Fresh Ginger, a pinch of salt and black pepper in a small bowl.
2. Use 1/2 of sauce to marinate salmon. Cover with plastic wrap and place in refrigerator for 20 minutes. Save the other 1/2 of the glaze for step 10.
3. Preheat Broiler (500 degrees) while salmon is marinating.
4. After the salmon has marinated for 20 minutes, take out and place on a broiler safe pan, skin side up.
5. Place water, rice, and margarine in a sauce pan and bring to a boil uncovered.
6. Once rice is boiling, place lid on pan, reduce heat to a simmer, and set timer for 20 minutes.
7. Chop ends of asparagus. In a roasting pan, toss asparagus with olive oil, rosemary, salt and pepper.
8. Once the rice timer has 12 minutes left, place salmon and asparagus pans in the oven. (Salmon on higher rack, asparagus on lower rack). Set an additional timer for 6 minutes.
9. Place the unused portion of the balsamic glaze in a small saucepan and bring to a boil over a medium low heat. Let boil for 2 minutes, or until sauce thickens. Then reduce heat to a simmer.
10. Now, it should about time for the salmon & asparagus timer to beep. Once it does, flip the salmon and toss the asparagus and place back in the oven for 5-6 more minutes.

The rice, salmon, and asparagus should end up ready at about the same time. Place the sauce on the salmon and plate with the rice and asparagus.

Enjoy!