Barbeque Trout

Kraig caught these last week up at Rockport and we knew we needed to find a good recipe for them. Kraig has been doing some research and today he cooked these up for me for dinner. Check it out!
Barbeque Trout

Ingredients:

2 lbs trout fillets

1/4 cup butter, melted

2 Tbs lemon juice

1/4 tsp paprika

1/8 tsp cayenne pepper

1/4 cup bbq sauce of your choice.

Directions:

Preheat oven to 350 F. Arrange fillets on a tinfoil-covered cookie sheet. Whisk together melted butter, lemon juice, paprika, and cayenne pepper. Brush the mixture on the fillets.

Cook for 15 minutes. Brush bbq sauce on fillets and broil fish for 5 more minutes.

Fish is done when it flakes easily with a fork.

You could also cook these on an outdoor grill on some tin foil.

Enjoy!

Original recipe found here.

Chicken Tikka Masala

Kraig and I love Indian food, but making it usually involves buying odd ingredients which are expensive and/or I'll never use again. So when I found this recipe, I knew I had to try it. The ingredients list contains nothing I'm unable to pronounce or find easily at Smith's. And, even better, it tastes AMAZING! This is for sure a keeper!

Marinade:

1 cup yogurt

1 Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

Check out the original recipe here.

Italian Sausage and Cheese Tortellini Soup

This soup was so delish and filling. It had enough meat and cheese to make Kraig happy and enough veggies to make me happy. Perfection!

Italian Sausage and Cheese Tortellini Soup:

• 1-2 tsp olive oil
• 1 pound Italian sausages, formed into small balls
• 1 small onion, diced
• 4 stalks of celery, diced
• 4-5 carrots, peeled and diced
• 4 cloves of garlic, minced
• 1/4 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 9 oz package of cheese tortellini
• 8 cups of chicken broth
• 2 cups baby spinach
• 1 tbsp fresh basil, chopped

Heat the olive oil in a large Dutch oven over medium heat. Place the Italian sausage balls into the Dutch oven and cook, stirring often to prevent sticking, for 1-2 minutes. Remove the balls to a bowl, set aside. Add a bit more olive oil to the Dutch oven if needed then add the onion, celery, and carrots. Cook, stirring often, making sure to scrape up the browned bits from the bottom of the pan, for 3-4 minutes. Add the minced garlic and cook for 1 minute, stirring constantly. Add the chicken broth and simmer for 20 minutes, stirring occasionally. Add the turkey Italian sausage balls and their juices to the soup as well as the cheese tortellini. Cook for 10 minutes then add the spinach and basil. Taste and re-season if needed. Serve immediately. Enjoy.

This recipe is originally from this blog.