RECIPES

from our staff! SUMMER FAVORITES

Whose excited for sunny days, flip flops & BBQs? We are! Our staff here at Connection Publishing love to cook! Here are some of our favorites we're cooking up this summer.

Trout recipes even kids will say “YES!” to eating

RECIPE & PHOTOS BY RHETT LONG Do your kids like to catch fish, but not eat them? Reading this may change things. While our kids like to fish, until recently, the filets were all mine. So, my wife and I created four simple recipes to cook trout and inspire our kids to try them. And, much to their surprise, they liked them. Well, the barbecue version, mostly. A recent trip to Cold Springs Trout Farm in North Ogden was a fun daddy-daughter excursion. We made memories and caught our dinner for only $16. They even filet them for you. Bon Appétit!

Barbecue and Teriyaki Trout

Do not overthink it. Use the kind of barbecue sauce your kids like the best. Brush your favorite sauce over the filet, sprinkle with a little pepper, and grill the trout skin-side down on aluminum foil at medium heat for about

20 minutes. The length of time really depends on the thickness of your filets. Do the same with the teriyaki sauce. Both go well with steamed rice and a side of veggies.

Smoked Trout

The smoked filets go in the smoker with salt and pepper and sweet smoking wood chips - apple or cherry are both good. I smoked our fish for about 35 minutes at 190 degrees.

Lemon Garlic Trout

The last and favorite of the adults is easy-peasy. Lay the filets skin-side down on a sheet of aluminum foil large enough to cover the fish. Sprinkle the fish with salt and pepper, add freshly minced garlic (I used one clove for a large filet), line the filet with slices of lemon, and put a skinny pat of butter on each lemon slice. Then, fold the edges to create a tent and put it on the grill. Leave it over medium heat until you hear it boil. Clean up is a breeze.

Shrimp Tacos & Baja Sauce

RECIPE & PHOTO BY HAILEY MINTON

1 pound medium shrimp, shelled, deveined, and uncooked, cut into thirds 2 Tablespoons taco seasoning 2 Tablespoons lime juice 3 cloves garlic, minced 2 Tablespoons oil Toppings: 1 avocado diced 12 corn tortillas 2 cups purple cabbage, shredded 10 cherry tomatoes, quartered 1 lime 1/2 bunch finely chopped cilantro

BAJA SAUCE: 1/4 cup mayo 1 teaspoon lime juice 1 teaspoon finely chopped cilantro 3/4 teaspoon Old Bay seafood seasoning 1/4 teaspoon chili pepper

In a medium bowl, combine shrimp, taco seasoning, garlic, and 2 Tablespoons of the lime juice. Toss to coat. Heat oil in a large skillet until hot. Add the shrimp mixture. Cook and stir 2 to 4 minutes or until shrimp turns pink. Remove shrimp from skillet and place on a plate. Cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally. Return shrimp to skillet and stir to coat. Remove from heat. Assemble your tacos as desired!

Peanut Butter Rice Krispie Squares

RECIPE & PHOTO BY MELISSA SPELTS We love sharing our favorite family recipes. This one belonged to Ryan’s Grandma, Thelma Dudley Wolsey. She was the most beautiful and loving lady. Have you ever had a recipe that is tied to a memory of someone you love? This is one of ours. Grandma was such a good cook.

1 c. white karo syrup 1 c. sugar 1 c. peanut butter (crunchy) 6 c. Rice Krispies 7 oz. can marshmallow cream 2 c. semi sweet chocolate chips

Cook the Karo syrup, sugar, and peanut butter in a pot until melted (not too long or they get too hard). Pour over 6 cups of Rice Krispies in a bowl and mix. Spread mixture onto a buttered cookie sheet or cake pan. Add a layer of marshmallow cream on top. Melt 2 cups of semi sweet chocolate chips and spread over marshmallow cream. Eat while the chocolate is soft or hours later when it has hardened. We like both ways. So yummy!