Saturday, June 18, 2011

Happy Father's Day!

Happy Father's Day!  Today we'll be having Flank Steak Sandwiches, marinated tomatoes, cucumber salad, squash casserole, corn on the cob, and vanilla caramel cake.  YUM!  Enjoy your day, Dads!

Thursday, June 16, 2011

Almond Flounder Meuniere

The new recipe this week comes from Around My French Table by Dorie Greenspan.  It was so good, and so easy!  It's definitely a keeper!

Almond Flounder Meuniere
(Serves 4)

2/3 c ground almonds (I ground some sliced almonds up in the food processor)
2 tbsp all-purpose flour
Zest of 1 lemon
Salt and pepper
24 oz. baby flounder (4 pieces)
2 large egg yolks, lightly beaten
3-4 tbsp cold butter (divided)
Sliced almonds, toasted
Chopped fresh parsley as a garnish (optional)

Whisk the ground almonds, flour, and zest together.  Season with salt and pepper.  Set aside.

Pat the fish dry.  Using a pastry brush, lightly brush one side of each fillet with the egg yolk.  Dip the coated side in the almond mixture.

Put a large nonstick skillet over medium heat.  Add 2 tbsp of the butter, and cook until it turns light brown, about three minutes.  Slip the fillets into the skillet nut side down, without crowding.  Lower the heat, and cook for 3 minutes or so, until the coating is golden and the fish is cooked halfway through.  Season the exposed side of the fillet with salt and pepper.

Add another tbsp of butter to the pan, and gently flip the fillets over.  Cook about two minutes more, until the fish is opaque, spooning some of the butter over the top once or twice.  If the pan becomes dry, add more butter.

Give the fish a light squeeze of lemon juice, and garnish with parsley and toasted almonds.  Enjoy!

Tuesday, June 14, 2011

No-Fry Parmesan Chicken

Are you ready for a healthier version of Parmesan Chicken?  Using a baking stone, you can still get crispy chicken, without frying in oil!

No-Fry Parmesan Chicken

1 lb. boneless skinless chicken breasts
3/4 c all-purpose flour
1 tsp salt
1/2 tsp pepper
2 eggs
1 1/2 c seasoned bread crumbs
1 c grated Parmesan cheese, divided

Preheat oven to 350°.  Place a chicken breast between pieces of wax paper, and pound or roll out with a rolling pin, until chicken is about 1/4" thick.  Set aside.

Combine flour, salt, and pepper in a shallow dish.  In a second shallow dish, beat eggs.  In a third, combine breadcrumbs with half of the Parmesan- cheese.  Dredge the chicken breasts in the flour mixture, then dip in the egg, then dredge in the bread crumb mixture.  Place on a baking stone.  Repeat with remaining breasts.

Bake chicken 25-35 minutes, until juices run clear.

Serve with spaghetti, sauce, steamed or roasted broccoli, and extra Parmesan.

Sunday, June 12, 2011

Menu Plan for this week

We're back to a "normal life" this week!  Here's what's for dinner:

Chick-fil-a date
Parmesan chicken, spaghetti, and broccoli
Almond Flounder Meuniere & Cauliflower Bacon Gratin (new recipes for this week)
Milkshakes & muffins to celebrate the munchkin's last day at school
Kielbasa dogs & sweet potato fries
A day at the beach!
Father's day celebration - the men haven't decided yet what they'd like to feast on