CookIN Gone Wild
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Recently filmed for CookIN Gone Wild:
Morel mushrooms with herbed goat cheese in bacon cups
Recipes
Find all of our tasty recipes in our CookIN Gone Wild recipe book!
Special Edition: Morel Mushrooms Two Easy Ways!
Featured Recipe of the Month: Bluegill Meatloaf Muffins
Serves 4 (makes 6-8 muffins)
Ingredients:
Indiana caught bluegill (qt bag)
1 tbs olive oil
1 tsp salt
1 tsp pepper
1 egg
1 TBS lemon juice
1/4 tsp seasoned salt
1 tbs mayonnaise
1/4 cup panko breadcrumbs
2 tbs fresh parsley chopped
1/2 cup White onion minced
Cooking spray
Preparation:
Rinse and dry off bluegill fillets. Heat skillet over medium heat and add olive oil, salt, pepper, and bluegill fillets. Cook until fish turns white and flaky. Use a spatula to chop fish as it cooks into small pieces. Remove from heat and set aside, drain all liquid.
Preheat oven to 425ºF. Coat muffin tin with cooking spray and set aside. In a medium bowl, mix together the cooked bluegill, egg, lemon juice, mayo, seasoned salt, breadcrumbs, parsley, and onion. Take handfuls of the mixture and place into muffin tin. It will make 6-8 muffins.
Bake for 10-15 minutes or until muffins are golden brown on top.
Plating options:
Prepare spring salad with blue cheese crumbles and add a bluegill meatloaf muffin on top for a quick and tasty lunch or dinner.
Breakfast/appetizer: cut a piece of french bread or a baguette, add a slice of smoked cheddar cheese, place bluegill meatloaf muffin on top and drizzle with olive oil.
These are really versatile. So, use your imagination and enjoy!
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