"This simple trout recipe was inspired by a reunion years ago in Montana. It has a delicious toasted breadcrumb, bacon, and mushroom filling." -Kathy Kitchens Downie
Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
Preheat oven to 350°.
Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden.
Increase oven temperature to 400°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions and onion to pan; sauté 5 minutes. Add mushrooms to pan; sauté 3 minutes or until mushrooms soften and most of liquid evaporates. Add chopped thyme; cook 30 seconds. Remove from heat. Combine mushroom mixture, breadcrumbs, and bacon in a bowl.
Open trout flat as you would a book. Drizzle trout evenly with juice; sprinkle evenly with salt and pepper. Spoon about 1/4 cup mushroom mixture onto bottom half of each fish; fold over to cover with top half of fish. Arrange fish on a foil-lined broiler pan. Bake at 400° for 15 minutes or until fish flakes easily with a fork or until desired degree or doneness. Garnish with lemon wedges and thyme sprigs, if desired. Serve immediately.
Cooking Light MARCH 2007
"Our Mississippi great-grandmother's grits recipe is revamped with sausage, onion, bell peppers, and wilted spinach. This would be a nice accompaniment to chicken or pork." -KKD
Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
Heat a large nonstick skillet over medium-high heat. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper, onion, and 1/4 teaspoon salt; sauté 3 minutes or until bell pepper is tender and sausage is done. Add spinach; cook 1 minute or until wilted. Remove pan from heat.
Combine milk and broth in a large saucepan; bring to a boil. Slowly add grits, stirring constantly. Cover, reduce heat, and simmer 5 minutes or until thick and grits are tender, stirring frequently. Stir in butter, black pepper, red pepper, and nutmeg. Remove from heat; stir in remaining 1/4 teaspoon salt and sausage mixture. Serve immediately.
Cooking Light MARCH 2007
"For 10 years, my family lived in South Korea. This simple carrot and cucumber salad uses Korean kitchen staples--sesame, ground red pepper, garlic, and soy sauce." -KKD
Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add cucumber and carrot; toss well. Sprinkle with sesame seeds.
Cooking Light MARCH 2007
"This dessert plays on the peanut butter and banana sandwich Elvis supposedly craved. Like him, our grandparents lived in Memphis, the site of many of our first get-together weekends." -KKD
Preheat oven to 350°.
To prepare cupcakes, place 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add egg substitute; beat well. Add banana and 1 teaspoon vanilla; beat 1 minute.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl; stir with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
Line 12 muffin cups with paper liners; fill cups with batter. Bake at 350° for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; remove from muffin tin, and cool completely on a wire rack.
To prepare frosting, combine cream cheese, peanut butter, and 3 tablespoons butter in a medium bowl; beat until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla, and dash of salt. Spread frosting evenly over cupcakes; sprinkle evenly with peanuts.
Cooking Light MARCH 2007
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