Pineapple-Crusted Steelhead Trout with Coconut Rice and Green Beans
This is a delicious way to enjoy fish. Salmon works well if you do not have Steelhead trout. For the coconut rice, replace the water in the the rice cooker with coconut milk and cook as usual. Sauté green beans in oil with 1 Tbs soy sauce and 1 tsp crushed garlic.
Pineapple-Crusted Steelhead Trout
Ingredients
- 1 16oz can crushed pineapple
- 3 Tbs hoisin sauce
- 1 Tbs brown sugar
- 2 Tbs crushed garlic
- salt and pepper to taste
- 2 lb Steelhead Trout filet (or salmon)
Instructions
- Preheat the oven to 400 degrees F. Mix the crushed pineapple, hoisin sauce, and brown sugar until combined. If you are using chunk pineapple, combine those ingredients in a blender.
- Prepare your fish by laying it on a greased baking dish. Spread the crushed garlic on the fish and season with salt and pepper. Pour the pineapple mixture on top. Roast in the oven for 20 minutes or until the fish is fully cooked in the center.
- Serve with coconut rice and green beans.
Steak with Herbed Butter
Ingredients
- 2 -4 Sirloin Steak filets
- 1 Tbs chopped parsley
- 1 tsp chopped thyme
- 2 Tbs green onion, chopped
- 1 stick of butter (1/2 cup)
- 1 tsp chopped garlic
- 1 tsp horseradish
- 1 Tbs dijon mustard
Instructions
- Cook the steak according to your preference. We sear ours in a skillet for two minutes on each side or until a nice sear forms. We transfer the steak to the oven and finish off under the broiler for 5 minutes, flipping once for medium rare.
- While the steaks are cooking, melt the butter in a sauce pan over medium heat. Add the garlic, horseradish, mustard, herbs, and onions. Cook for 2 minutes, or until well-combined.
- Serve the steak with the melted herbed butter on top. Serve with mashed potatoes and vegetables of your choice.
Spinach Artichoke Baked Chicken
Ingredients
- 8 oz cream cheese
- 1 Tbs crushed garlic
- 6 oz cooked spinach
- 14 oz artichoke hearts, drained
- 1/2 cup mozzarella cheese, shredded
- 3 Tbs chopped parsley
- 4 chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon pepper
Instructions
- Preheat oven to 400 degrees. Mix together the cream cheese, crushed garlic, spinach, artichoke hearts, mozzarella cheese, and chopped parsley until well blended.
- Prepare the chicken by seasoning it with salt, pepper, and the rest of the seasonings. Placed in a greased pan and top with the spinach artichoke dip. Bake in the oven for 35- 40 minutes or until the chicken is fully cooked or until an internal temperature reads 165 degrees F.
Buffalo Chicken Biscuit Bombs
Ingredients
- 1 large (or 2 small) boneless, skinless chicken breast, cooked
- 3 Tbs buffalo sauce
- 1/2 cup softened cream cheese
- 1/2 cup shredded cheddar or mozzarella cheese
- 1 Tbs Ranch dressing
- 1 tube of refrigerated biscuits
- melted butter for topping
- chopped parsley for topping
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, blend the cooked, shredded chicken with the buffalo sauce (if you don't have this you can use hot sauce), cream cheese, shredded cheese, and ranch dressing.
- Open the tube of biscuits and roll the biscuits out until they are around 4 inches wide. Scoop the chicken filling on top of the biscuits and then roll the dough around the mixture to create a ball and place seam side down on a greased baking sheet.
- Bake in the oven for 20 to 25 minutes, or until golden brown. Brush with melted butter and sprinkle with chopped parsley.
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Is there a way to print out the receipes individually?
ReplyDeleteIs there a way to printout the individual receipes. They break up when I preview print them and I only wanted 2 of them.
ReplyDeleteHi MarcyClair, you should be able to print them individually. When I go to print them they are the individual recipes... I'm not sure why you're having that issue. My apologies! If anyone else has that issue, please let me know. Thank you!
ReplyDeleteHi Jennifer, I just made and served the Pineapple Crusted fish for dinner - I used wild Alaskan salmon. My husband and I described it as "different" from any salmon we had ever cooked but we decided that we liked it - that it was a nice change. I used a can of crushed pineapple and I think next time I might drain a little of the juice so that the pineapple mixture is not quite so watery but other than that I wouldn't change a thing. It was a super easy recipe. Thank you so much, donna
ReplyDeleteHi Donna, that's great! Thank you for that feedback. I think draining the juice is a good idea and I'll do that next time too. It's good to have a few different ways to make the fish so as to not get bored. Glad you enjoyed this one.
ReplyDeleteHi Jennifer, all of these recipes look delicious and delightful! I'm looking forward to included the pineapple crusted salmon and steak with herbed butter in my family's meal plan for next week. Even better - we already have everything we need on hand! Thanks! Janell
ReplyDeleteHi Jennifer, I made the Spinach Artichoke Chicken last night for dinner and we loved it. Tasted so good. Definitely going to try your other recipes. Thank you!
ReplyDeleteLooking forward to trying these. I appreciate the written recipes after watching the Utube video. Love the videos and the blog. Thank you!
ReplyDeleteI wanted to thank you for this excellent read!! I absolutely
ReplyDeleteloved every bit of it. I have you saved as a favorite to look at new things you post…
Hi Jennifer: Love your food vids and what you eat. Wondering what the food service is that you mentioned in a recent video. TIA.
ReplyDelete