Walleye with Pecan Fried Rice & Pumpkin Trifle

I figure I'll do one more post before I head off to Orlando for the weekend. I wish I was going for vacation, but it's for my volunteer job. I'm not sure if I've mentioned it before, but I sit on the Board of Directors for a national not-for-profit service organization. I am the Program Director and in charge of planning and running leadership conferences throughout the United States. It's fun, but it's also a lot of work. It's rewarding to meet the college students and alumni who are making an impact out in the world and help them develop their leadership skills. It's also a great forum to share ideas of service work that can be done from city to city. This has been the best conference I've planned so far and it helps that the University of Central Florida has wonderful customer service!

Enough talk; onto the eating!

Ryan and I made some breaded walleye with Pecan Fried Rice (from Vive le Vegan) and some Honey Almond Whole Wheat bread.

Everything was awesome! We breaded the walleye with panko and baked it, so it wasn't greasy. The bread was hearty with a touch of sweetness. The fried rice rocked. It was so nutty and tasty. It went perfectly with the walleye. Next time I make the rice, I'll decrease the oil as it was a bit oily.



I went a little crazy buying canned pumpkin last year, so we have like 4 cans in our cupboard. I guess I thought I'd have it on hand in case I was called on to make a pumpkin pie. Yeah, no one called. So, I used it to make this pumpkin trifle. It's a gingerbread cake layered with whipped cream and a pumpkin pie mixture. It was a great dessert and would probably be better served during the holiday season, but on well.

If anyone has a great use for my excess canned pumpkin, please let me know!