Easy Sole Meuniere

I have been reading My Life in France by Julia Child. Her first meal in France was Sole Meuniere, and in the recent movie Julie and Julia, she sees and smells the dish and says “ah… butter!” This is exactly how I felt while making it. I knew the dish would be delicious, but the house smelled absolutely lovely! I will make this so many more times. Anyone can make this!! And I mean anyone! I cannot wait to make this for guest!!!

I was reading the Art of French Cooking looking for the recipe, though it is not in there, the term “sole” in French is actually just fish. I used cod because it was fresh and available. When I read the reviews for this recipe, some people say to use any white fish. Julia does state that with thicker fish, one should fillet it in half make the fish thinner. This I did as well. The butter and lemon are a perfect combination to help the fish become so flavorful. The hubby licked the plate!!! 😉 I hope you enjoy!

Easy Sole Meuniere
Slightly Adapted from Ina Garten

1/3 cup all purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3-4 ounces each (or 2 fish fillets, split)
6 tablespoons unsalted butter (I used 50/50 blend)
1 lemon, use all the zest, and all the juice
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh parsley

Preheat the oven to 200 degrees. Have 2 heatproof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1-teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt. Heat 3 tablespoons of butter in a large sauté pan over medium heat until it starts to brown. (The butter will start to smell nutty.) Dredge 2 fillets in the seasoned flour on both sides and place them in the hot butter. Cook the first side for 2 minutes or until lightly browned. Turn the fillets carefully and cook for 2 minutes. While the second side is cooking, sprinkle half of the lemon zest, and squeeze half of the lemon on top. Carefully put the fillets on the plate (best in the middle of the plate), and pour the lemon butter sauce over them. Place them in the warm oven. Add the other 3 tablespoons of butter in the pan and repeat with the other two fillets. When they are done, add the fillets to the plates in the oven. Sprinkle the finished fillets with parsley, salt and pepper, and serve immediately.

Serves 2.

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Guacamole

For some reason I have never tried guacamole until this last year; I guess I associated it with something unhealthy. However, when I tried it, I loved the flavor. In addition, I made it from scratch, it was ten times better. The flavor was outstanding, and the consistency provided quality your mouth will not forget. Though I do like the Mexican restaurants’ version, the homemade is the best. A disappointment is the amount of avocados the recipe requires to make it for a crowd. However, making a small amount is probably best to help one eat a small amount that is good for you. Here is an article talking about the health benefits of Avocado.

The recipe is from the recently publication of Cooking Light, written to be served with Corn and Crab Fritters. Those sound wonderful!!! But I have not tried them yet. I need to get some crab meat and try them with the delcious Guacamole!!!

Guacamole
Adapted from Cooking Light

2 tablespoons finely chopped seeded plum tomato
1 tablespoon organic canola mayonnaise
2 teaspoons minced red onion (I used what I had, yellow onion)
2 teaspoons fresh lemon juice (I used lime juice, seemed more Mexican)
1/8 teaspoon salt
1 avocado, peeled, and seeded

Combine the tomato and other ingredients in a bowl. Mash the avocado with a fork to desired consistency.

Makes about 1 cup.

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Oven Fried Porkchops

This past evening I cooked a meal that reminded me of the 1950s. The time when family sat around their tables, talked about their day, and entertained each other with conversation. Similar to Leave it to Beaver. I would like this be a reality when my family begins, but now the meals are eaten more like dinner and a movie theater. Nonetheless, this did not deter me from eating a wholesome simple meal and enjoying it. The meal can probably be made in a matter of 20 minutes; however, mine toke longer because I was getting ready for work.
Cornflakes are used in the recipe as the “frying” agent; this gives the meat crispiness without adding fat to the dish. I used a dijon mustard to bind the flakes to the pork. The husband loved it. And I do not think for one minute he minded the meal not entertaining a “gourmet” feel to it. I serve the pork with broccoli and cheese, steamed in a bag. This modern marvel is one of the few reasons I can stay in this era. That and the fact that time travel has yet to be perfected.

Oven Fried Porkchops with Sauteed Apples

1 cup cornflakes, crushed
2 tablespoons honey dijon mustard
1 tablespoon olive oil
2 boneless porkchops
salt and pepper

Preheat the oven to 350 degrees. Mix the mustard and olive oil in a dish with salt and pepper (add seasonings if you like). Sprinkle the chops with salt and pepper. Slather the chops with the mustard mixture. Bread the chops with the cornflakes. Place on a baking sheet and bake for 17-25 minutes until the center is only slightly pink. Meanwhile…

1 apple, sliced
4 tablespoons butter, divided
1/2 teaspoon cinnamon
1 teaspoon sugar (or a package of Splenda)

Melt 2 tablespoons butter over medium heat in a saute pan. Add the apples and a 1/2 cup water. Sprinkle with the cinnamon and sugar. Cover them and cook for about 10 minutes until soft. Uncover and let some of the water evaporate. Add the remaining butter. Serve on top of next to the porkchops.

Serves 2.

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Slow Cooker Chili

Today is one of those days when the fire should be on (haha, I mean lit), you should curl up with a good book and a cup of tea or hot chocolate and enjoy one of life’s pleasures of a lazy cold day.  I just bought such a book, and with the forecast saying that the days will get colder and rainier, I think I bought it just in time.  However, I did not just buy any book, I bought Barefoot Contessa Back to Basics.  A friend and I recently used the book to make Pappa al  Pomodoro (tomato soup thickened with bread).  The soup was outstanding; therefore, I used my Christmas money and bought myself a copy.  When I make it again, I will post it!!

While you are reading this fabulous novel, captivating mystery, or yummy cookbook, what better time to be cooking a pot of chili.  The day is just right, and with only a couple of minutes in the morning, you will have a delicious meal by the time you need a break or finish the book.  I actually made this dish while I was working; my love affair with my slow cooker started this past year with this recipe.  Every since then, I have searched for recipes that will be wonderful and little effort for working days.  The chili was easy and satisfying, especially with my Mexican Cornbread!!  The recipe will need to be tweeked to your own tastes, but here is the pot of chili I made. Enjoy.

The Ultimate Chili (not quite but I should change the name.)
Adapted from Allrecipes.com

1 tablespoon olive oil
1/2 pound ground turkey
1/2 pound ground sausage
1 medium yellow onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can crushed tomatoes (if you want a more soupier chili, use another can)
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1/2-1 teaspoon cayenne pepper
1/2 teaspoon garlic power
dash of cinnamon
1 dash Worcestershire sauce
1/2 can beer

Heat the oil in a large skillet (I used cast iron) over medium high heat.  Cook ground meat, onion, and bell pepper until evenly browned.  The onion and bell pepper will only be slightly cooked.  Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked mixture, kidney beans, tomatoes, beer, and red wine vinegar. Season with chili powder, cumin, cinnamon, cayenne pepper and Worcestershire sauce.  Stir to distribute ingredients evenly.
Cook on High for 6 hours, or on Low for 8 hours.

Serves 6.

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