Herbed Flounder with Sweet Potato Hash

Ingredients:

For the hash:

500g Sweet Potatoes, washed
1 medium White Onion, peeled and diced
3 Tbsp Palm Oil
½ tsp Fennel Seeds
2 Tbsp Capers
Lemon wedges, to serve

For the fish:

4 medium Flounder, gutted and cleaned
½ cup Flour
½ cup Herbs (such as flat-leaf parsley, sage, chervil, dill, thyme), very finely chopped
Zest 1 Lemon
Sea Salt
3 Tbsp Palm Oil

Directions:

For the hash, cook the sweet potatoes in gently boiling water until tender. Drain and allow to dry in their own steam. Lightly crush the potatoes and set aside.

Pan-fry the onion in 2 tbsp of palm oil over medium heat until soft, then mix in the seeds and capers. Season to taste. Add the remaining palm oil to the pan then the potatoes. Cook until potatoes start to turn golden. Remove from heat and adjust seasoning.

To prepare the flounder, pat the fish dry with kitchen paper. Mix the flour with the herbs and lemon zest, then season well with sea salt and freshly ground black pepper. Dust the flounder on both sides with the flour mix. Either cook in batches in one large frying pan or heat two large frying pans to a medium temperature and fry the flounder in the palm oil for 4 minutes on each side or until the flesh has turned opaque.

Serve flounder with sweet potato hash and lemon wedges.

* From http://www.palmoiltruthfoundation.com/index.phpoption=com_content&task=view&id=1364&Itemid=1195

Best Sloppy Joes

Ingredients:

1 pound lean ground beef
1 medium onion, chopped
1 cup chopped bell pepper (whichever colors you like!)
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions:

In a large skillet over medium heat, brown the ground beef, onion, and bell pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, brown sugar, salt, and pepper; mix thoroughly. Reduce heat, and simmer for 30 minutes.

* Adapted from http://allrecipes.com/recipe/sloppy-joes-ii/

Best Oven Fries

Ingredients:

3 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths and cut again into eighths
1/4 cup extra-virgin olive oil
Kosher salt, to taste
Garlic powder, to taste
Italian herbs, to taste

Directions:

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil, salt, garlic powder, and italian seasoning in a large bowl.

Dump the potatoes out onto the baking sheet, spreading to a single layer.

Roast for 30 to 35 minutes, checking the potatoes once in awhile so they don't stick to pan. Roast the potatoes until they are cooked through, brown and crispy.

* Adapted from http://www.foodnetwork.com/recipes/tyler-florence/oven-fries-recipe/index.html

Lemon Garlic Salad Dressing

Ingredients:

2 - 3 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 small clove garlic, minced
1/2 tsp. finely grated lemon zest (optional)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. dry mustard

Directions:

Whisk all ingredients together in a small bowl to blend.

Makes Lemon Garlic Salad Dressing for 2 large salads.

* Adapted from http://localfoods.about.com/od/salads/r/LemonGarlicDres.htm

Chicken Sour Cream Enchiladas

Ingredients:

4 C Cooked chicken
2 Cans Cream of chicken soup
1 Can (3 1/2 to 4 oz) Green chiles, diced
1 1/2 Lb Cheddar cheese, grated
5 Green onions, sliced (including chives)
16 Oz Sour cream
24 Corn tortillas

Directions:

Mix above ingredients in large bowl. Save 1/3 mixture for topping.

Soften tortillas (either in hot oil or microwavable tortilla warmer). Fill each tortilla with 2-3 T of mixture and roll. Place in two greased 9x13 pans side by side. Put remaining mixture on top.

Bake in 350 degree oven for about 25 minutes or until bubbly and nicely browned. Sprinkle more cheese on top if desired.

Other options:

• Can add Stokes Pork and Chili sauce in place of 1/3 topping.
• For gluten-free - Combine 2 C milk, 2 T butter, 2 Cubes chicken bouillon, and 1/2 Tsp ground pepper. Heat together. In a separate bowl, create paste using about 1/3 C gluten-free flour and water. Add paste to hot ingredients. Use in place of cream of chicken soup.

* From my mom's recipe box

Baked Garlic Chicken

Ingredients:

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Directions:

Preheat oven to 425 degrees F.

Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese.

Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture.

Place in a shallow baking dish.

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

* From http://allrecipes.com/recipe/garlic-chicken/detail.aspx

Holiday Turkey

Ingredients:

Turkey oven bag
1 T Flour
2 Stalks celery, sliced
1 Medium onion, sliced
12 to 24 Pound turkey, thawed
Vegetable oil

Directions:

Preheat oven to 350 degrees.

Shake flour in oven bag; place in roasting pan at least two inches deep.

Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil. Place turkey in oven bag on top of vegetables.

Close oven bag with nylon tie; cut six 1/2-inch slit in top. Insert meat thermometer through slit in bag into the thickest part of inner thigh, not touching bone.

Bake until meat thermometer reads 180 degrees, 2 to 2 1/2 hours for a 12 to 16 pound turkey, 2 1/2 to 3 hours for a 16 to 20 pound turkey, and 3 to 3 1/2 hours for a 20 to 24 pound turkey. Add 1/2 hour for stuffed turkey.

Let stand in bag 15 minutes. If turkey sticks to oven bag, gently loosen bag from turkey before opening oven bag.

* From my mom's recipe box

Swiss Chicken Supreme

Ingredients:

4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/3 cup sour cream
1/2 cup milk
1/3 cup crushed butter-flavored crackers
1 teaspoon butter, melted

Directions:

Place the chicken in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with minced onion, garlic powder, salt and pepper. Top each with a slice of cheese.
In a small bowl, combine the soup, sour cream and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 30-40 minutes or until chicken juices run clear and crumbs are golden.

* From http://allrecipes.com/recipe/makeover-swiss-chicken-supreme/detail.aspx

Classic Baked Macaroni and Cheese

Ingredients:

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese , shredded good quality
1/2 cup breadcrumbs, buttered

Directions:

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.

* From http://www.food.com/recipe/fannie-farmers-classic-baked-macaroni-and-cheese-135350