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Fly Girl

About This Episode

Kimberly tries her hand at fly-fishing in the Caney Fork River, then heads home to whip up a fish-inspired meal with her good friend, songwriter Natalie Hemby.
 

Fried Trout Cakes

  • Cook time: 6 minutes
  • Yield: 4 Servings

Ingredients

  • 1 lb trout filet, skinless and boneless, cut into small chunks
  • 1/2 cup red bell pepper, small dice
  • 1/4 cup finely chopped scallions
  • 2 tablespoons minced parsley
  • 1 tablespoon whole grain mustard
  • Zest of one lemon
  • 1/2 lemon (for juice)
  • 1 egg
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable oil, for shallow frying

Directions

1. Heat oil in a pan to medium.

2. Mix all of the ingredients in a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done, onto paper towels. Season with salt and squeeze lemon juice on top.

 

Green Beans with Lemon Butter

  • Cook time: 5 minutes
  • Yield: 4 Servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pint green beans, stem ends trimmed
  • 1 tablespoon finely grated lemon zest
  • Juice from one lemon
  • Salt
  • Pepper

Directions

Heat butter in a sauté pan. Add beans. Sauté beans for about 5 minutes until tender. Add zest and juice. Toss and season with salt and pepper. Serve warm

 

Herb-Roasted New Potatoes

  • Cook time: 25 minutes
  • Yield: 4 Servings

Ingredients

  • 2 lbs new potatoes, halved
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons olive oil
  • Salt
  • Pepper

Directions

Place cut potatoes into a bowl with the rest of the ingredients. Toss to mix well. Place seasoned potatoes on a sheet tray and bake at 375 degrees for 25 minutes until potatoes are tender.

 

Jarred S’mores

  • Cook time: A few minutes
  • Yield: 6 Servings

Ingredients

  • 2 tablespoons unsalted butter
  • 3 bananas, sliced
  • 2 tablespoons brown sugar
  • 8 graham crackers, crumbled
  • 8 ounces bittersweet chocolate, melted
  • 7 1/2 ounce jar Marshmallow Fluff

Directions

1. Heat butter in a sauté pan. Add the sliced bananas with the brown sugar. Cook until brown sugar dissolves and bananas are well-coated and tender.

2. Layer crumbled graham crackers, bananas, chocolate and Fluff in a 6-8 ounce ovenproof glass jar or cup. Make sure the Fluff is the last top layer. Brown the Fluff by broiling in the oven or with a kitchen torch.

For the chocolate:

Melt the chocolate in a double-boiler, or microwave on low.

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