Fishing for Trout...

This weekend I went to Pocono Pines, Pennsylvania to spend some time in the woods and sit by the lake with family and friends... I enjoyed my time there. The view is breathtakingly beautiful and the air is fresh. It was a bit hot though but nothing could be done about that. I had to make do with it. 

It was nice to enjoy some barbecue outdoors in the woods. One day we had grilled meat and another day we had grilled fish (trout), which I and our family friends caught together. Last time I fished was when I was a little kid so it was a fun experience. We didn't go fishing in a lake. We went some place where you rent fishing equipment and you fish in the pond using either worms or play dough like bait (which is what we used) and then have the fish cleaned for you before taking it home. It was a bit hot that day but there were plenty of trees so we got to fish in the shade. I think I caught about five trout. I didn't master throwing the fishing rod but I got the hang of actually catching the fish and getting it out of the water. It was a great experience and one I will never forget.

All in all we caught thirteen trout and grilled most of it in aluminum foil with salt, lemon and fresh dill. It turned out really good. I decided to bake the remaining three trout in the oven.  I salted the trout then smothered it with mayo all over and added some sliced onions inside. Then I added sliced onions and oil onto an aluminum cooking tray, placed the trout on top, sprinkled some dried parsley flakes on the fish and popped it in the oven at 350 degrees Fahrenheit for 25 minutes. My dinner was complete. 

Since the fish has bones in it I prefer to eat it by itself but what goes great with the trout is roasted or fried potatoes or sauteed veggies. So I do that before eating the fish.

Baked Trout

Made Artichoke Soup Again...

I made artichoke soup again today making a few adjustments to the recipe. Last time I made artichoke soup with a yellow onion. Today I chose to use a red onion instead. I also used half-n-half that was organic, pasture raised instead of the regular one I usually buy and I added a little more of it than before. It seemed to make the artichoke soup even better. Can't wait to dive into this soup. It's just what I needed on this hot and stuffy summer day.

Want to know how I make my artichoke soup? Just click on the link below to find out.

Artichoke Soup Recipe

 

Making Chicken Teriyaki

Chicken teriyaki is one of the easiest dishes that you can create in your own kitchen. All you really need is some fresh chicken breast, sea salt, roasted sesame seeds and a high quality teriyaki sauce. You can add a few herbs and spices to the chicken breast as well but just sea salt will do the trick. Feel free to add other ingredients to the dish as well like crimini mushrooms, onions or scallions, snow peas, broccoli, string beans or other veggies of your choice. They will only add to the flavor of the dish. 

I always add onions and roasted sesame seeds to my chicken teriyaki dish that I prepare time and again. Sometimes I add snow peas or crimini mushrooms, which are a favorite of mine as I am a mushroom lover. 

Making chicken teriyaki couldn't be easier as chicken breast cooks very quickly. I'd say about 3 minutes on each side is just about perfect. Be sure to keep an eye on the chicken to make sure it is not pink anywhere. As soon as there is no trace of pink on the chicken pieces turn off the heat. If you over cook it the chicken will be too dry and may even taste rubbery. 

There are two ways to make chicken teriayki. One is to slice up the chicken breast before cooking it and another is to just prepare the chicken breast whole without cutting it. I do it both ways so it's really up to you how you want to prepare it. Before cooking the chicken breast always smell it to make sure it is not spoiled. We all assume that things we buy in the supermarket whose expiration date has not yet expired are fresh. But just because the stamped date hasn't yet expired doesn't mean what you buy is necessarily fresh and unspoiled, especially when it comes to meat.  After making sure the chicken breast is good, wash it and pat dry with a paper towel. Also cut off any fat from it as no point to consume it. You are welcome to leave it of course but I prefer to get rid of it. 

Once you've washed the chicken breast and patted it dry, cut it into slices of your choice, place into a bowl and sprinkle with sea salt (and other spices if you prefer). Sea salt alone will do as you will use teriyaki sauce, which is flavorful itself, so no other spices or herbs needed, but you are welcome to add any other herbs you like. Take a bit of teriyaki sauce, I'd say a few tablespoons at least, and pour it over the chicken breast slices, turning them over in the bowl to make sure each piece is coated in the sauce. Let sit for a few minutes or so to let the teriyaki sauce penetrate the chicken breast slices. Then heat a skillet with some canola oil (or whichever oil you use for cooking) and fry the chicken breast until it is no longer pink. Then sprinkle with roasted sesame seeds and enjoy. 

When it is time to serve the chicken teriyaki you can pair it with some steamed or boiled basmati rice (or rice of your choice) and your choice of veggies like snow peas, broccoli, string beans, or mushrooms. Be sure to prepare the veggies before hand. Enjoy!

Chicken Teriyaki with Snow Peas and Basmati Rice

Chicken Teriyaki with Crimini Mushrooms