Today’s Sunday Supper is all about Reflections and Resolutions. For me 2013 is going down as a whirlwind of a year. I have learned so much along the way and hopefully it has made me stronger for an even better 2014. In May of this year I stared my business, California Taco. It was a small catering and events business and I started serving hot Mexican street food at events and in my local market. But business hasn’t been as good as we would like and right before Christmas I had to make the decision to pull out of our local market. It felt emotional about it as I saw it as my business failing. But not everything has been bad, when I do larger events like beer festivals my business is thriving, but I had wanted to build my business more locally in my adopted home town. But I have had to learn the hard way that business doesn’t always go the way you would want, but if you are willing to adapt your business doesn’t have to be a total failure when you hit hard times. Pulling out of a failing market was a good decision and I know that building more catering clients and finding big events will be a healthier thing for my business. I have also decided to build an online store so that I can sell my homemade salsas and other Mexican delights to customers who have been requesting online sales. So 2013 ended with my shutting down shop but I know 2014 will be a year of new investments and discoveries of where my business will take me. No matter what I will always be able to look back and see that I put aside my fears and stepped out to pursue my dreams. I can’t wait share more about where life takes me with it.
Here’s to a new year where we all put aside our fears and step out into the unknown, because taking chances is the only way we will ever knew if there is any substance to our dreams.
Pecan-Crusted Rainbow Trout
170g (1 1/2 c.) breadcrumbs
1 Tbsp dried parsley
2 tsp kosher salt
1 tsp black pepper
4 trout fillets
4 ounces unsalted butter, room temperature
Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
Brush a cookie sheet with the remaining butter, or place on parchment paper. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
<Join us this weekend for Reflections and Resolutions!
- Snowman Eggnog Pancakes from Shockingly Delicious
- Baked Oatmeal from In The Kitchen With Audrey and Maurene
- Chia Seed Breakfast Pudding from girlichef
- New Year’s Brezel from The Not So Cheesy Kitchen
Appetizers & Snacks
- Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
- Moroccan Cigars from Jane’s Adventures in Dinner
- Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
- Pancetta & Goat Cheese Crostinis from Country Girl in the Village
- Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
- Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
- Champagne Shrimp and Pasta from Cindy’s Recipes and Writings
Main Dishes & Sides
- Minestrone Any Way from Hot Momma’s Kitchen Chaos
- Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
- Mushroom Risotto from Hezzi-D’s Books and Cooks
- Zapiekanka (Polish ‘pizza’) from Curious Cuisiniere
- Hoppin’ John for Good Luck from The Wimpy Vegetarian
- Italian Vegetable Soup from The Foodie Army Wife
- Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
- Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog
Desserts & Drinks
- Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
- Peanut & Pretzel Bark from Killer Bunnies, Inc.
- Cherry Almond Blondies from Mess Makes Food
- Apricot Fizz from Magnolia Days
- Celebration Mimosas from Kudos Kitchen By Renee
- Dark Chocolate Cake Doughnuts from What Smells So Good?
- Gluten Free Cronuts from No One Likes Crumbley Cookies
- Spiced Cranberry Apple Crisp from Neighborfood
- Blood Orange Mimosas from Take A Bite Out of Boca
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