How To Prepare
Heat oven to 400 degrees F. Toss together the celery, carrots, leek and oil in flameproof 13 x 9 x 2-inch baking pan.
2.
Roast vegetables in 400 degree F oven 20 minutes, stirring once or twice. Add tomato. Roast 10 minutes. Remove mixture from pan and reserve.
3.
Mix garlic and onion powders and pepper in small cup. Season skinned side of each fish fillet with half of the garlic and onion powder mixture. Place in baking pan.
4.
Place one-sixth of sauteed vegetable mixture over center of each fillet . Top with one-sixth of basil. Fold ends of fish over filling; turn fillets over, seam side down. (Or place filling over one half of each fillet; fold other half over.) Drizzle with wine. Season fillets with remaining garlic and onion powder mixture. Place sprig of thyme on top of each fillet. Cover pan with foil.
5.
Bake in 400 degree F oven for 12 minutes or until cooked through. Remove fish to platter; cover.
6.
Boil pan juices in pan on stove top, about 3 minutes, until reduced by half. Whisk in butter and lemon juice until creamy. Serve with fish.
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Baked Stuffed Flounder
How To Prepare
1. Preheat oven to 350°.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
Meanwhile Bake chicken for 25 minutes, turning once halfway through.
Bake for a further 15-20 minutes until chicken is tender.
3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in grated lemon rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 50 minutes or until browned and bubbly.
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Baked Chcken and Pasta with Spinach and Lemon
How To Prepare
Directions:
Season fish with pepper. Heat oven to 200°.
In a shallow bowl, beat the egg whites. Place the potato flour/salt free blend mix in another dish. Dip each fish filet in the egg whites, then seasoned potato flour.
Heat a large saute pan over medium to medium-low heat. Spray olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through. Set aside on a platter in a warm oven until you make the sauce.
Over medium heat in the same pan, add the lemon juice, wine, chicken broth, the reserved lemon halves, and pepper and bring to a boil. Boil over high heat until the liquid is reduced to half, about 3 – 4 minutes. Discard the lemon halves and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.
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Flounder Piccata
How To Prepare
Directions:
Heat oil in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.
Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with pepper to taste.
Discard the skin and carve the turkey and serve in appropriate portion size according to your menu
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Crock Pot Turkey Breast with Gravy
How To Prepare
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, garlic, and jalapeño to pan; sauté 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladle 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.
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Southwest Cilantro Fish Stew
How To Prepare
Season chicken with pepper.
In a medium saucepan, combine vinegar, Splenda, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
Spray a large skillet with cooking spray, then over medium-low heat add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth and pepper. Cover and simmer about 20 minutes until tender.
Remove the chicken, boil a few minutes then return chicken to skillet. Top with fresh parsley.
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Skinless Chicken Breast with Shallots in Red Wine Vinegar Poulet Au Vinaigre
How To Prepare
1
Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
2
Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
3
Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add peaches and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, and tarragon. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
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Seared Chicken with Peach Sauce
How To Prepare
1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets.
2. Arrange scallops, fennel, tomatoes, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with pepper; drizzle with wine and oil.
3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Transfer parchment packets to plates. Carefully cut tops of packets open, making sure to avoid hot steam
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Scallops in Parchment with Fennel, and Tomatoes
