rolled fillet of sole with sweet potato oven fries

 i would like to take credit for creating this stuffed fish  recipe but i got the idea from a blog called 'beyond salmon' and made a few changes. it is a keeper and it its easy.  it would work equally as well with flounder but the grocery store had this beautiful wild pacific sole.

Ingredients for the stuffing
1 bag of baby spinach
1 tablespoon olive oil
1 cup crab meat, picked
4 ounces light cream cheese, whipped  is easier

remaining ingredients
1-1 1/2 pound sole or flounder
1/3 cup white wine, i used prosecco
1/4 cup water
salt and pepper

3 sweet potatoes, peeled and cut into 8th's lengthwise
1 tablespoon olive oil
salt

preheat oven to 400 degrees

Filling preparation
heat a large frying pan, i use my cast iron skillet , and add oil. dump rinsed and very well drained spinach and stir until just wilted. remove from the pan and cool. remove any liquid from the spinach and combine with cream cheese and crab meat.

rinse and dry fish with paper towels. lay the fillets out on a surface with the smooth side down.( i sprinkled  the fish with my favorite cajun seasoning ). place about 2 tablespoons of filling  onto the thick part of the fillet. roll it. place the rolled fillets in a greased dish with the seam side down. pour the  wine and water into pan with the fillets

 cut sweet potatoes into lengthwise pieces and toss with the olive oil. place on a foil lined cookie sheet and sprinkle with salt.

place fish and potatoes in the 400 degree preheated oven and bake for 20 minutes.

                                                                             enjoy!!

cheesey pasta with roasted broccoli and turkey breast

this dish is basically a casserole that can be made ahead and refrigerated until needed. at room temperature you only need to bake it for 20 minutes @ 400. if it has been refrigerated, i would lower the oven to 350 and bake for 35-40 minutes

ingredients
12 ounces - 1 pound of pasta, cut or amount not critical
1 pound turkey cutlets, sliced into bite size pieces(chicken could be used)
2 quarts broccoli, washed and cut into bite size pieces
1/4 cup olive oil
2 cloves garlic, minced
1 large onion, chopped
1/2 stick of butter, could substitute olive oil
6 ounces of shredded cheddar
1 cup white wine
salt and pepper( if you have followed this blog, you know that i added some cajun seasoning ;)
4 ounces shredded parmesan, romano combo or cheese of your choice for the topping

preheat oven to 400 degrees. meanwhile place broccoli into a bowl with the minced garlic and 1/4 cup of olive oil. stir till the broccoli is coated with the oil. dump out on a cookie sheet that has been lined with foil.
bake the broccoli for 20 minutes. remove from the oven, wrap in the foil and set aside. (roasted vegetables have a more intense flavor)

in a large skillet, place the butter and onion. saute until the onion is soft and throw in the turkey. DO NOT OVERCOOK. just saute till it is barely done and then pour in the white wine. bring it to a simmer and remove from the heat.

 cook the pasta until it is just underdone. drain and rinse with cold water, drain and place in a container large enough to hold all ingredients. the pasta will still be warm . add the cheddar cheese. mix, then add the chicken and the broccoli. stir it and adjust the seasonings.

 place it in a lightly greased baking pan. spinkle the remaining cheese on the top and place it in the oven.

                                                                              enjoy!

thai meatballs and peanut sauce

                               this recipe is easy and makes a good appetizer with a bit of 'zing'.

ingredients for the meatballs
1 pound of ground pork
2 tablespoons dried cilantro (sub fresh if you have it on hand)
1 tablespoon lime rind,grated
1 tablespoon grated fresh ginger
2 cloves of garlic, minced
1 large carrot, shredded
1 egg, beaten
salt and pepper to taste

preheat oven to 400 degrees. line a jellyroll pan with foil and lightly spray.
mix all the ingredients and shape into balls about 1 1/2 inches and place on baking sheet.
bake for 20 minutes.

the peanut sauce can be made ahead and will keep in the refrigerator for several days. it can be served warm or at room temperature.

 ingredients for peanut sauce
1 tablespoon sesame oil
2 cloves garlic,minced
1/2 teaspoon chili paste...more if you like heat
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
pinch or 2 of sugar
3/4 cup of water

in a saucepan, saute garlic and chili paste for a minute and add remaining ingredients . Simmer for a few minutes until it thickens.

                                                all that is missing is the toothpicks...enjoy!