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Pan Fried Trout with Pine Nuts, and Zucchini

Ingredients

2 small zucchini, trimmed, sliced lengthwise into 1/6-inch ribbions
1 small squash, trimmed, sliced lengthwise into 1/16inch ribbions
1/4 kosher salt, plus more for seasoning
1/4 cup baby watercress
1/4 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon lemon thyme leaves, or regular thyme
1 teaspoon honey
1/4 cup, plus 2 teaspoons fruity olive oil
1/4 cup pine nuts
4 (6oz0 fresh rainbow trout fillets

In a colander, toss zucchini, and squash ribbions in 1/4 teaspoon salt and set aside for 10 min. Pat dry with paper towels and set aside in a bowl with watercress.

In a small bowl, whisk lemon zest and juice, thyme leaves and honey together. Slowly whisk in 1/4 cup olive oil to blend. Season with salt and pepper and set aside.

In a large dry non stick skillet, set over medium-high heat, add pine nuts, and stir constantly until brown, about 4 min.Remove from skillet and set aside. Return skillet to heat and add 2 teaspoon of olive oil. Working in batches as necessary so as not to over crowd the skillet, gently place trout fillets, skin side up and cook until golden brown, about 2 min. Carefully flip fis over and cook the other side until fish is cooked through, about 2-3 min. Remove from pan, keep warm and cook the second batch of fish, adding more oil as necessary.

To serve, pour 1 tablespoon vinaigrette over zucchini
and watercress, season with salt and pepper and gently toss. divide equally between 4 plates, set trout over top of zucchini and sprinkle pine nuts around fish. sppon remaining vinaigrette over fish or serve on the side to be poured over fish as desired.

Spicy Carmalized Pecans & Cranberry Brie

1/2 cup lightly packed brown sugar
1/4 cup corn syrup
1/4 cup unsalted butter
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon hot pepper sauce
1 1/2 cup pecan halves, roughly chopped
1/2 dried cranberries
1 3inch round, Brie cheese

Combine brown sugar, corn syrup, and butter in a small, heavy-bottomed saucepan set over medium heat. Stir mixture until it comes to a boil. Boil gently, without stiring, for 1 min.
Remove from heat and, sheilding hands over mitts, quickly whisk in baking soda. Stir in salt, hot sauce, pecans, dried cranberries until mixture begins to set, about 30 seconds.

Working quickly, mound warm nut mixture on top of Brie and let caramel cascade down sides of cheese.

Thanks Greekgodess for fantastic recipes !

This is a very easy receipe also, it's probably about forty or so years old, my mom used to make it. This was a very difficult summer for me as my mother-in-law passed in June and my mom passed in August. So, this receipe is in remembrance of my mom. In a double boiler heat 2 large packages of NESTLE's BUTTERSCOTCH MORSELS until creamy, add 1/2 to 3/4 package of CHOW-MEIN NOODLES and unsalted peanuts. Crunch up the chow-mein noodles and put on cookie sheet using a large spoon. Refrigerate until hard. I usually make them for a NEW YEAR'S DAY party. Even people who do not seem to consider butterscotch a favorite love these. I hope if ya'll try them you can say a prayer for my mom, her name was IRENE. Enjoy..........................

Here's a recipe my son Thomas calls "the Green Stuff" that I make every Thanksgiving and Christmas.

1 large carton of Lite Cool Whip
1 pkg. sugar free lime jello
1 pkg. sugar free pistachio pudding
1/2 cup finely chopped pistachios (optional)
1 15 oz. can crushed pineapple (in natural juice, with no extra sugar added)

Mix all ingredients in large bowl until well blended. Chill several hours before serving.

GHOLTLFAN here is another very easy fun food. 8oz. graded SHARP cheddar cheese, 2 cups of flour, 2 sticks of marg., 2 cups RICE KRISPIES, 1/2 tsp. salt, 1/4 tsp. cayenne(or to taste). Cream marg.& flour together and add remainder of ingredients. Roll into small balls and put on ungreased cookie sheet. Flatten with a fork like you do peanut butter cookies. May need to dip in flour when using the fork method. Bake @ 350 degrees for 15 minutes. ENJOY.......................................................

HOT CRAB DIP. This is agreat dip for a party. It is best served with a warm bread like focochcia and everyone can just use a slice of bread with the dip, it is also good with some crackers. Preheat oven to 350 degrees. Soften two 8 oz. Philly CREAM CHEESE and when softened add 1 can crab tok the cream cheese, mix, add white pepper to taste or optional 1-2 serrano peppers, small amount of shallots. Pop in the oven for twenty minutes. Serve warm. ENJOY.......................................................

Veggie Brown Rice Wraps

Ingredients
1 medium red or green pepper, diced
1 cup fresh sliced mushrooms
2 garlic cloves, minced
1 tbsp olive oil
2 cups cooked brown rice
1 can of kidney beans, drained and rinsed
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp salt
6 flour tortillas, warmed
1/2 cup shredded cheddar cheese
3/4 cup salsa

In a large nonstick skillet, saute red pepper, mushrooms and garlic in oil until tender. add next seven ingredients. Cook and stir for 4-6 min or until heated thorough.

Spoon 3/4 cup into each tortilla. Sprinkle with cheddar cheese, drizzle with salsa. Fold sides of tortilla over filling.