Imagine this: meatloaf
~ covered with mayonnaise-filled mashed potatoes ~ cooked all day in a crockpot...
and the grease, soaking the meatloaf, and partially covering the mashed potatoes
piled on top.
That was my first newlywed cooking disaster years ago,
during Bill’s Army days when he was stationed at Ft. Leonard
Wood, Missouri. That meal was inedible ~
I can still taste the mayonnaise in
that lump of mashed potatoes and so can Bill!
We laugh about it, and cringe, to this day…
The next fiasco I remember was when he was discharged from
the Army, and we moved into an apartment in Louisville. I wasn’t a big fan of fish or seafood, back
then; however, I knew it was a nutritious source of protein for healthy eating,
so I bought a package of frozen trout.
I failed to get the memo that said trout always comes with its head intact. When that trout’s head, with his bulging eyes, slid out of the package, I gagged, and fed him to the garbage disposal! Sliders for dinner that night!
I failed to get the memo that said trout always comes with its head intact. When that trout’s head, with his bulging eyes, slid out of the package, I gagged, and fed him to the garbage disposal! Sliders for dinner that night!
That was the last time I had anything to do with trout ---
until I saw it beheaded at the fish counter in Jewel the other day. I had to try again and it turned out
perfectly with this great recipe. Enough said, are you braver than me? Do you serve trout with its head still
attached?
Baked Trout Filets
Ingredients:
4 trout filets
1 tablespoon mayonnaise
1 tablespoon olive oil
2 tablespoons Parmesan cheese
1 teaspoon cracked black pepper
1 cup Italian breadcrumbs
1 tablespoon lemon juice, fresh or concentrate
Method:
Preheat oven to 350 degrees.
Place filets in baking dish sprayed with a cooking spray.
Whisk mayonnaise and olive oil in a small bowl and spread
on each filet.
Stir together cheese, pepper and breadcrumbs.
Sprinkle liberally over fish.
Drizzle with lemon juice.
Bake about 25 minutes, uncovered or until fish flakes and
is browned.
May be placed under broiler to brown, if you prefer.
ENJOY!!!
And now for the Liebster Award:
Jaana, @Janna’s kitchen, bestowed this blog with the Liebster
Award. Go check out her “up and coming”
food blog! The best part is that you
automatically win and I am proud to add this to my other awards displayed on my
sidebar. A big “thank you” to Jaana!
What is the Liebster Award?
First of all, liebster is German for “favorite” or “dearest.” This award is given to draw attention to
blogs worthy of note --- usually with few followers, 200 or less. There is no evaluation committee or formal
award process for the Liebster Award, but in a way it is even nicer. It
is recognition that a peer has noticed and appreciated your work!
Here are the rules for the award:
1.
Show your thanks to the blogger who gave you the
award by linking back to them.
2.
Reveal your top 5 picks for the award and let
them know by leaving a comment on their blog.
3.
Post the award on your blog.
4.
Bask in the love from the most supportive people
on the blogosphere – other bloggers.
5.
And, best of all --- have fun and spread the
karma!
I’m happy to spread the karma to these "up and coming" blogs:
Anna @ Crunchy Creamy Sweet
Dr Dan @ 101 Cooking for Two
Shug @ Shug…My Steps of Faith
Chinkee @ One Big Bite
Becki @ Becki’s Whole Life
Go check them out!
Here’s wishing you all a good week and:
Be sure to visit my friend,
Linda’s blog, My Kind of Cooking. She's hosting a giveaway now for one of her cookbooks and cute kitchen towels!
