Wednesday, December 25, 2013

Baked Flounder with Crab Meat Stuffing

As a Floridian, I bring a wealth of knowledge about seafood wherever I least that's the rumor. I like to think I'm the authority on all things ocean-related and will try to live up to that label. So, when we went to visit my in-laws over Christmas in NC, they told me they picked up some fresh Flounder when they were visiting the east coast of NC a few weeks prior. They were looking for some suggestions on how to cook it, so I suggested the only way to cook fish: minimally. I tried out some new recipes and they were a hit! (And tasted exactly the way my Dad had cooked flounder throughout my lifetime!)

Crabmeat Stuffed Flounder
Based on a recipe courtesy of Emeril Lagesse

2-4 fresh flounder filets, deboned (ours were about 10 oz, but you should be able to easily find them in 4-6 oz size)
3 Tb. butter
1 lb. fresh lump crab meat, picked through to remove all shells
2 tsp. seasoning (we use Tony's)
1/4 c. minced onion
2 Tb. minced celery
2 Tb. red bell pepper
2 Tb. finely chopped fresh parsley
1 1/2 tsp. minced garlic
2 Tb. mayonnaise
1 egg, slightly beaten
4 tsp. lemon juice
1/2 tsp. Worcestershire
3/4 tsp. hot sauce
10 crushed saltine crackers
1 tsp. salt
1/2 tsp. pepper
2 lemons, sliced

Preheat oven to 350 degrees.

Add 1 tsp. of the seasoning and mix in with the crab meat. Cover with plastic wrap and refrigerate.

Put 3 Tb. butter into a saute pan. Add the onion, celery, and red pepper, cook for 4-5 minutes over medium heat until soft, stirring constantly. Add the garlic and parsley, cook for 1 minute and remove from heat.

Add the cooled veggies to the crab meat and stir. Add mayo, beaten egg, lemon juice, Worcestershire, hot sauce, saltine crackers, 1/4 tsp. of salt, and pepper to the crab mixture and stir until just combined.

On baking sheets, lay out big pieces of nonstick foil (enough to make tin foil tents for the fish). Place the filets on the foil and salt and pepper them. Place the lemon slices all over the filets. Split up the crab meat dressing into equal parts to completely cover the filets. Bring the foil up and fold over the filets, but NOT tight. Try to make the tops of the foil tented.

Bake for 20 minutes. Undo the foil tents so the filets are uncovered and cook for another 20 minutes or until heated all the way through. Check the fish often so that it doesn't overcook!

Sunday, October 6, 2013

Whole Wheat WW Banana Bread

This is an adaptation of the Roasted Strawberry Banana Bread from SkinnyTaste. I didn't have any strawberries, so I just kept on with the banana bread :) It ended up being completely fine and tasted great! One loaf makes 16 servings for 2 pts+ a piece!

Whole Wheat Banana Bread

1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/4 tsp. salt
2 Tb. butter
1/2 c. brown sugar (not packed)*
3 very ripe bananas
2 Tb. applesauce
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 large egg whites

*When putting sugar into measuring cup, use a fork to run through the sugar to fluff it up and make it easier to scoop.

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.

Mix flour, baking soda, salt, and cinnamon in a small bowl and set aside. Put sugar and butter in mixing bowl and beat on medium speed for several minutes. Add in bananas, vanilla, applesauce, and egg whites. Mix for several more minutes until combined. Add in the flour mixture and mix on a low speed until just combined.

Pour batter into the prepared loaf pan. Bake in oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean!

Saturday, June 29, 2013

Sour Cream Pound Cake

I have never successfully made a pound cake before. I found this recipe on Tasty Kitchen, saw the reviews and just had to try it! The ingredients and instructions were simple enough and I'm addicted to anything with almond extract. Don't forget the Cool Whip and strawberries!!

Sour Cream Pound Cake
recipe courtesy of bevy, Tasty Kitchen user

1 c. butter, softened
3 c. sugar
6 whole large eggs
3 c. flour
1/4 tb. baking soda
1 c. sour cream (I used reduced fat, and it turned out fine!)
1 tsp. pure vanilla extract
1 tsp. pure almond extract

Preheat oven to 325 degrees. Butter and flour bundt pan. (Tip: Have an extra loaf pan buttered and floured in case you end up with more batter than bundt pan! This was a problem I had.)

With a mixer, whip butter on medium speed for 2 minutes until soft and creamy. Add sugar very slowly. Beat together for an addition 5-7 minutes until light and fluffy. Add eggs one at a time with time to completely combine between each egg.

Combine flour and baking soda. Alternate adding flour mixture with adding sour cream to the butter and sugar mixture on the lowest mixer speed. End with flour. Stir in flavorings.

Pour into pan(s). Bake for at least one hour and 15 minutes. Check continuously, the time will vary with the size of pan used and amount of batter in the pan.

Once out of the oven, invert the bundt pan onto a cake tray to cool for at least 20 minutes before removing the cake from the bundt pan.