Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Tuesday, September 22, 2015

Sole Meuniere


The sole taste amazing with the combination of lemon, butter and capers. Sole is a mild tasting fish that absorbs the flavors in this dish staying firm. I add capers for extra flavor. Quick and easy especially for cooks that have shied away from making fish. And for non fish eaters, sole is not fishy, even they will enjoy eating Sole Meuniere!
                                                  Sole Meuniere

Ingredients:

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
8 fresh sole fillets, 3 to 4 ounces each
8 tablespoons unsalted butter
2 teaspoon grated lemon zest
1 tablespoon capers
1/2 cup freshly squeezed lemon juice
1 tablespoon minced fresh parsley

Directions

Preheat the oven to 200 degrees F. Have a baking dish ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate or use a plastic bag. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 4 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 4 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1 teaspoon of lemon zest, 1/2 of capers and 1/4 cup of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 4 fillets. When they're done, add the cooked fillets to the baking dish in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.





Enjoy!


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Wednesday, September 9, 2015

Farro Stuffed Eggplant


I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer's markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.


Farro Stuffed Eggplant

2 round eggplants
1/4 cup olive oil
1 bunch scallions, sliced, white part only
2 cloves garlic, chopped
red pepper flakes
2 tablespoons fresh basil, chopped
1 large red pepper, shopped in to small pieces
1 cup chopped cherry tomatoes
1/2 cup farro, cooked according to directions

Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of eggplant and discard. Cut out the pulp of the eggplant. Using a spoon scoop out remaining pulp making a bowl out of the eggplant. Chop eggplant pulp into cubes then place the pulp in a colander; sprinkle with salt. Also sprinkle salt inside eggplant bowl, both set for 30 minutes. Rinse eggplant pulp and bowls with water patting dry with paper towels. Heat olive oil in medium sauteing pan add scallions cooking on medium for a few minutes then add garlic. Cook just until you can smell the garlic, add red pepper flakes and basil. Continue to cook for a minute then add red peppers and tomatoes. Cook for five minutes stirring to keep the veggies cooking evenly. Then add farro stir to combine. Remove from heat cooling for 15 minutes. Stuff eggplant with farro filling. Place in prepared baking dish and bake for 20-25 minutes.

Enjoy!


Garlicky White Bean Dip with Pita Chips








 Calling all garlic lovers this is the bean dip for you! I love this easy dip with it's zesty garlic taste. Add capers and basil what could be more delicious. You can serve with homemade pita chips or fresh veggies. Keep the ingredients on hand for a fresh dip for an evening with friends.

                                             Garlicky White Bean Dip with Pita Chips







1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 teaspoon capers
2 tablespoons fresh lemon juice
1/2 cup olive oil, plus 4 tablespoons
2 Tablespoons fresh basil leaves, chopped
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
1 tablespoon olive oil

Preheat the oven to 400 degrees F.

Place the beans, garlic, capers, lemon juice, 1/3 cup olive oil, and basil in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Chill until serving then right before serving drizzle 1 tablespoon olive oil on top.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.