“What would you like for breakfast?” I asked. “I never met an egg I didn’t like,” said my very dear friend Chris Kliesen Wehrman with a gleam in her eye one morning after she had spent the night at our house.Continue reading
Perhaps you have too much zucchini in your garden … or your friends keep pawning it off on you. If so, this is a place for new ideas to freshen up your late summer table for breakfast, lunch, or dinner.
This post combines the current week’s tasty zucchini frittata, zucchini favorites from the past few years, and a zucchini roundup I did in 2014. Just below the frittata recipe are more recent recipes, which are followed by the original post including zucchini goodness 2009-2014. I’ve got them all here together now just to make things easier for you and for me! Enjoy.
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POTATOES WITH PEPPERS AND ZUCCHINI
Heat oil, butter, crushed red pepper, and rosemary in a large, deep skillet over low heat for a minute or two.
|Don’t be scared; he doesn’t bite.|
- 1 cup all purpose white flour, divided
- 1 teaspoon freshly ground pepper, divided
- 2 teaspoons kosher salt, divided
- 1/2 cup cornmeal
- 1 tablespoon each chopped parsley and dill
- 2 teaspoons lemon zest
- Pinch ground cayenne pepper
- 1/2 cup buttermilk
- Hot sauce
- 1 approximately 3/4-pound cleaned rainbow trout, head and tail left on (rinsed and patted dry)
- Olive oil
- Canola Oil
1. Into one of three shallow bowls, place 1/2 cup flour mixed well with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Into another bowl, place the rest of the flour, the cornmeal, fresh herbs, lemon zest, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
3. Into the third bowl, whisk together the buttermilk and 4-5 drops hot sauce.
4. Dip both sides of trout first in the flour-salt-pepper mixture, then in the buttermilk mixture, and last in the flour-cornmeal mixture. Set on plate while you heat oil.
5. Into a large, deep skillet, pour a mixture of olive and canola oil to fill the skillet 1/4 – 1/2 inch deep. Heat over medium-high heat. Gently lay fish in the oil and cook 4-5 minutes or until quite brown on one side.
6. Carefully turn fish and cook another 2-3 minutes or until browned and, when tested inside, fish is firm and flaking.
7. Drain fish on paper towels while you fry four eggs in prepared skillet (no recipe included.) and make your toast.
8. Gently transfer fish to the platter with the warm potatoes and vegetables.
9. Using a sharp, serrated knife and cooking fork, separate head from the body of the fish with a quick cut. Gently pry apart the opened body of the trout to expose the spine, bones, and flesh.
Filet by removing as much of the skeleton as possible. Cut fish in half and serve with eggs, potatoes, avocado-basil mayo, and toast. I leave the tail on for serving. Watch for bones!
You CAN also filet the trout before cooking; I think the trout is tastier cooked whole.
For detailed trout prep, check this out.
38 Power Foods is a Team Effort!
Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:
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ON MY DINNER PLACE BLOG THIS WEEK:
Sing a new song,