Baked Trout for Dinner

Sunday, August 28, 2011

Trout. First of all, is my favorite fish to eat and catch. It reminds me of the memories I have going fishing with my dad. Besides red fish, trout is just about the most popular we would catch. Where I am from, speckled trout is very prominent in the lakes. As we looked for new innovative meals I came across some rainbow trout in the grocery, which I have never had, and I knew I wanted to try it. This post won't have any step by step photos unfortunately. With the new puppy, I feel overwhelmed until I get used to it all. But, I am attaching a sweet music video by Trace Atkins that he wrote about teaching his daughter how to fish. My Dad and I heard this song for the first time together at his concert back in May and really bonded over the song. I hope you enjoy it as much as we do. Look for it after the recipe! So here is the recipe:

Ingredients: 
4 tsp. red wine vinegar
1 tsp. canola oil
2 Trout Fillets (skin on) 
2 tbsp flour 
1 tbsp. chopped fresh tarragon
1 tbsp. chopped fresh dill 
1 Lemon (cut into wedges) 

  1. Pre heat oven to 350 
  2. In a mixing bowl whisk together the vinegar and oil. 
  3. Brush mixture onto the flesh side of the fillets. 
  4. Place flour in a shallow dish. 
  5. Place fillets in flour, pressing to coat the fish. 
  6. Place fillets in pan and a cook for 25 minutes or until cooked. 
  7. Sprinkle lemon, dill, and tarragon on to cooked fillets 

New Addition

Thursday, August 25, 2011

Today, we officially welcomed our puppy Rayne into our home. Yesterday, my husband and I made an hour long drive to meet her. After getting to the shelter and realizing that it was a High Kill shelter, I took one look at her and said "YES." It was so hard for me though because her sister is still at the shelter, and we just cannot take two at this time. I am really praying for her that she will get adopted soon. So after we made the decision to get the puppy, they required her to be spayed before leaving. So today, I picked her up from the vet. Poor little girl was so woozy from the anesthesia that she had been sick most of her day. I put her in the car on the passenger floor wrapped in a towel and shut the door. By the time I walked to my side, she was already in the drivers seat. We played this game for quite a few minutes until I gave in to her sweet face. But, I don't regret it, because that little pup slept on my lap the entire 1 hour drive home. WOW. The next stop was Petco, and again, she was all bundled in her towel and slept the whole time at the store. When we got home, she made me so nervous. Apparently it is normal for puppies to shake/shiver/whimper after being spayed. Because this poor baby has been doing it all day. It only just recently stopped, thank goodness. Now we are on potty training duty and dutifully monitoring her whereabouts to prevent as many accidents as we can. We are using the treat/praise/crate method as of now. Where she potties outside, we give her a treat, then at night or while we are gone she sleeps in her crate. Does anyone have any other methods that worked? We are trying to get as much headway with her before I begin work in a week and a half.
Meet Rayne ! 
Meeting Rayne for the first time!

I love her spots, so cute !

This is the car ride home. She slept the whole way home. 

All she did was sleep today

Spots, Spots, Spots ! 

Oh, she's already spoiled! Petco had a toy sale too! 

Scallop Pasta Dinner

Tuesday, August 23, 2011

Tonight, my husband and I took another grocery trip to Publix in attempt to get creative again this week with our dinners. And well, we came home with a lot more than we thought. So, since market seafood does not last more than three days, we decided to try the scallops tonight. I found two great recipes and mixed them together to get our result. It only took about 35 minutes to prep and cook! 

Here is the recipe: 
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 24 scallops, rinsed and drained
  • 3/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 1/2 teaspoons dried minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons dried basil
  • 9 tablespoons whipped butter







  1. Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
  2. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
  3. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
  4. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
  5. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Allrecipes.com states that this meal is: 
522 Calories
30.5 Grams Fat
38 mg Cholesterol 

Let Bow Tie noodles cook while prepping the scallops
Soak Scallops in the sauce for a little while
Put Scallops on a surface to prepare of basil
Sprinkle Basil on top Scallops
Put Basil side down first to cook

While Scallops cook, prepare the pasta sauce in a cup or bowl
Add pasta sauce to pasta


And Viola !! It was so YUMMY






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