Colorado in the summer

Summer vacations offer such inspiration for my work. There is something very transcendent about the mountains and the fresh air that leads me to be in a constant state of production. I joke, but I don't really head up here for relaxation! 

This year, we were joined by my a few of my children and my son-in-law. We did puzzles, discussed politics (Fourth of July, you know), hiked in the Rocky Mountains, and of course, cooked! I made my favorite trout recipe with almond crust and it was delicious! I've included the recipe down below.



Almond-Crusted Trout

  • Olive oil
  • Almond flour/ or crushed almonds
  • Shredded Parmesan cheese 
  • Troutt Filets
  • Mushrooms
  1. Brush olive oil on trout
  2. Mix almond flour and Parmesan cheese in a dinner plate
  3. Dredge the trout in the mixture 
  4. Heat a skillet with olive oil or vegetable oil
  5. Pan sear for 5-7 minutes each side
  6. Start with skin side.
  7. When finished add mushrooms to the leftover oil and Parmesan and almond flour you used to dredge.
  8. Sauté the top fish