Recipes For You!!

I made a delicious dinner tonight and I wanted to share it with you! I used Tilapia instead of Flounder (cause that's all they had at Kroger last Sunday) and it was still awesome, although the fish fell apart a little. Hope you enjoy it as much as I did! I got these recipes off of EatingWell.com.

On a vacation note - Suzanne booked us a trip to Cozumel today!!!!! We will be at an all-inclusive resort on a secluded beach. All-inclusive means that you don't pay for drinks. And they have a swim up bar. Oh. My. Gosh. I can't wait!!!!!!!!!!! We'll be there four nights and we'll fly back on my birthday!

Sauteed Flounder with Orange-Shallot Sauce

Ingredients

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt , or to taste
• Freshly ground pepper to taste
• 1 pound flounder , sole or haddock fillets
• 1 tablespoon extra-virgin olive oil
• 1 each large shallot , finely chopped (about 1/3 cup)
• 1/2 cup dry white wine
• 1 cup freshly squeezed orange juice
• 2 heaping teaspoons Dijon mustard
• 2 teaspoons butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.
2. Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (see Tip). Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.
3. Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add orange juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley; stir until the butter has melted. Transfer fish to individual plates, top with sauce and serve.

Sesame Snap Peas with Carrots & Peppers

Ingredients

• 8 ounces sugar snap peas , trimmed (about 2 cups)
• 1 each small red bell pepper , cut into strips (about 1 cup)
• 1 each large carrot , peeled and thinly sliced (about 1 cup)
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon sesame seeds
• Freshly ground pepper to taste

Instructions

1. Bring 2 inches of water to a boil in a pan. Put peas, bell pepper and carrot in a steamer basket and place in the pan. Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes. Transfer to a medium bowl; add soy sauce, oil, sesame seeds and pepper; toss to coat. Serve warm.