Oven Baked Lemon Parsley Flounder

Oven Baked Lemon Parsley Flounder-9-poppopcooks.com

You will get out a great chef quality meal in 30 minutes, or less, because it all comes together quick and easy. If your flounder filets are frozen just put them in a bowl of water while you get the veggies going. Even if they are still a little stiff in the center when you put them in the oven they will bake up just fine. Oven Baked Lemon Parsley Flounder is sorta like my son John’s Easy Lemon Chicken and our Chicken Filets with Lemon and Parsley except the flounder is even easier this way. Since you are going to be using the oven how about making today’s veggie in the oven too. And how about Brussel sprouts? The brussel sprouts are going to take a little longer than the flounder so lets get them going.

Set your oven at 400°F/200°C. Rinse the brussel sprouts off and pat them dry. Cut the stem end off and remove the outside leaves. Cut them in half through the stem and put them in an aluminum foil lined baking pan.

Oven Baked Lemon Parsley Flounder poppopcooks.com

 

Drizzle with extra virgin olive oil and balsamic vinegar. Lightly sprinkle salt, pepper and grated parmesan cheese. Gently mix it all up getting the sprouts coated. Then sprinkle some more parmesan and drizzle a little more balsamic vinegar.

Oven Baked Lemon Parsley Flounder-2-poppopcooks.com

 

Put it in the oven and lets get started on your Oven Baked Lemon Parsley Flounder. Get out a cookie sheet big enough for the filets to lie out flat. Line it with aluminum foil first if you want to make the clean up easier. Spread the filets out flat on the cookie sheet. Drizzle with some extra virgin olive oil and turn them over a couple of times to get them coated with the oil. Finish the turning over routine with the rounded side up and the flat side, with the guy stripe down the middle, down. Sprinkle with some dried dill weed and/or dried basil, salt, pepper and grated parmesan. Then into the oven they go.

Oven Baked Lemon Parsley Flounder-3-poppopcooks.com

 

The flounder will take 8-10 minutes. While the oven in doing it’s work squeeze the juice from two lemons into a small bowl. Chop up a handful of fresh parsley leaves and add it to the lemon juice. Dried parsley leaves will work in a pinch but only use half as much as the fresh. But, fresh works best.  Mix it together and let it sit.

Oven Baked Lemon Parsley Flounder-5-poppopcooks.com

 

Gently poke one of the filets with a fork and if it wants to flake apart they are done. The brussel sprouts had a head start so it all will be done about the same time. Put the filets and the brussel sprouts on the plates for serving and then carefully spoon the lemon and parsley mixture over the filets. Enjoy your Oven Baked Lemon parsley Flounder. A well chilled California Vermentino or Chardonnay would go great.

Oven Baked Lemon Parsley Flounder-8-poppopcooks.com

 

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A real easy baked flounder filet dish that turns out great!
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Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Set your oven at 400°F/200°C. Rinse the brussel sprouts off and pat them dry. Cut the stem end off and remove the outside leaves. Cut them in half through the stem and put them in an aluminum foil lined baking pan. Drizzle with extra virgin olive oil and balsamic vinegar. Lightly sprinkle salt, pepper and grated parmesan cheese. Gently mix it all up getting the sprouts coated. Then sprinkle some more parmesan and drizzle a little more balsamic vinegar.
  2. Put it in the oven and lets get started on your Oven Baked Lemon Parsley Flounder. Get out a cookie sheet big enough for the filets to lie out flat. Line it with aluminum foil first if you want to make the clean up easier. Spread the filets out flat on the cookie sheet. Drizzle with some extra virgin olive oil and turn them over a couple of times to get them coated with the oil. Finish the turning over routine with the rounded side up and the flat side, with the guy stripe down the middle, down. Sprinkle with some dried dill weed and/or dried basil, salt, pepper and grated parmesan. Then into the oven they go.
  3. The flounder will take 8-10 minutes. While the oven in doing it's work squeeze the juice from two lemons into a small bowl. Chop up a handful of fresh parsley leaves and add it to the lemon juice. Dried parsley leaves will work in a pinch but only use half as much as the fresh. But, fresh works best. Mix it together and let it sit.
  4. Gently poke one of the filets with a fork and if it wants to flake apart they are done. The brussel sprouts had a head start so it all will be done at about the same time. Put the filets and the brussel sprouts on the plates for serving and then carefully spoon the lemon and parsley mixture over the filets. Enjoy your Oven Baked Lemon parsley Flounder. A well chilled California Vermentino or Chardonnay would go great.
    Oven Baked Lemon Parsley Flounder-9-poppopcooks.com
Recipe Notes

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Quick and Easy Weeknight Shrimp

Quick and Easy Weeknight Shrimp Meal-9-poppopcooks.com

You’re wanting to cook up a real nice supper but you didn’t even have time to stop at the store and you are running behind. So, you are going to have to go with whatever you have on hand. You always have frozen shrimp in the freezer along with chicken tenders, salmon fillets, etc., etc. You also need to come up with a veggie and a carb. There are always potatoes and onions around and always a few different veggies in the freezer. Yeah, yeah, it’s all starting to take shape. You’re done scratching your head and you get started on your Quick and Easy Weeknight Shrimp.

The potatoes are going to take the longest so you put a large skillet on with a couple of swirls of extra virgin olive. Cut up the potatoes and add them to the pan. Salt and pepper them then toss them a couple of times to get them coated.

Quick and Easy Weeknight Shrimp Meal-3-poppopcooks.com

 

Defrost the shrimp in the microwave then peel and devein them. Squeeze the juice from 1/2 fresh lemon on them and one egg. Mix it all up with a fork and let it rest a little.

Quick and Easy Weeknight Shrimp Meal popppopcooks.com

 

Cut up the onion and add it and the broccoli to the potato pan.

Quick and Easy Weeknight Shrimp Meal-4-poppopcooks.com

 

Toss it all together and toss a few more times as they cook.

Quick and Easy Weeknight Shrimp Meal-5-poppopcooks.com

 

Put a skillet that is just large enough to handle the shrimp when you are going to lay them flat in it to fry. Set the burner at medium high. Add enough olive oil to get 1/4 ” deep.  Put the flour in a bowl to dredge the shrimp in and add salt and pepper. Now you can let your creative juices run wild. Today I added garlic powder, dried basil, cayenne pepper and grated parmesan cheese to the flour. But, you jazz it up any way you want. BTW just salt and pepper will work just fine.

Quick and Easy Weeknight Shrimp Meal-2-poppopcooks.com

 

Dredge the shrimp in the flour mix and lay them out flat in the pan. Give them just 30 seconds a side and remove them to a paper towel to drain the oil off.

Quick and Easy Weeknight Shrimp Meal-8-poppopcooks.com

 

We had one Roma tomato in the fridge so on a whim I diced it up and added it to the veggies. And as always when sautéing vegetables squeeze some lemon juice on them and drop the rind in too.

Quick and Easy Weeknight Shrimp Meal-6-poppopcooks.com

 

Toss the veggies all together and cook them up a little more until they are ready.

Quick and Easy Weeknight Shrimp Meal-7-poppopcooks.com

 

Serve up your Quick and Easy Weeknight Shrimp and have a nice white wine with it. Maybe a Chablis or a Pinot Grigio.

Quick and Easy Weeknight Shrimp Meal-9-poppopcooks.com

 

 

 

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Quick and Easy Weeknight Shrimp Meal BigOven - Save recipe or add to grocery list Yum
Real fast and easy pan fried shrimp and sautéed veggies.
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Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings
Ingredients
Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. The potatoes are going to take the longest so you put a large skillet on with a couple of swirls of extra virgin olive. Cut up the potatoes and add them to the pan. Salt and pepper them then toss them a couple of times to get them coated.
  2. Defrost the shrimp in the microwave then peel and devein them. Squeeze the juice from 1/2 fresh lemon on them and one egg. Mix it all up with a fork and let it rest a little.
  3. Cut up the onion and add it and the broccoli to the potato pan. Toss it all together and toss a few more times as they cook.
  4. Put a skillet that is just large enough to handle the shrimp when you are going to lay them flat in it to fry. Set the burner at medium high. Add enough olive oil to get 1/4 " deep. Put the flour in a bowl to dredge the shrimp in and add salt and pepper. Now you can let your creative juices run wild. Today I added garlic powder, dried basil, cayenne pepper and grated parmesan cheese to the flour. But, you jazz it up any way you want. BTW just salt and pepper will work just fine. Dredge the shrimp in the flour mix and lay them out flat in the pan. Give them just 30 seconds a side and remove them to a paper towel to drain the oil off.
  5. We had one Roma tomato in the fridge so on a whim I diced it up and added it to the veggies. And as always when sautéing vegetables squeeze some lemon juice on them and drop the rind in too. Toss the veggies all together and cook them up a little more until they are ready.
  6. Serve up your Quick and Easy Weeknight Shrimp and have a nice white wine with it. Maybe a Chablis or a Pinot Grigio.
    Quick and Easy Weeknight Shrimp Meal-9-poppopcooks.com
Recipe Notes

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Salmon Piccata in less than 30 minutes

Salmon Piccata-7-poppopcooks.com

You will have this Salmon Piccata on the table in less than thirty minutes. It’s real easy and real good.

First let’s put the salmon fillets in a bowl with a about a tablespoon of extra virgin olive oil, the juice from half a fresh lemon, salt and pepper. Turn them over a few times to get the fillets coated with everything.

Salmon Piccata-2-poppopcooks.com

 

While the brief marinade is going on chop up the garlic, slice up a whole lemon, chop up some fresh basil or parsley for garnish and have the capers standing by.

Salmon Piccata poppopcooks.com

 

Put a skillet on at medium high and add one tablespoon of olive oil. Sear the fillets for both sides. Don’t worry about getting them cooked all the way through at this point because they will cook some more in the sauce.

Salmon Piccata-3-poppopcooks.com

 

Remove the fillets to a dish that will catch the drippings and add 2 tablespoons of butter, the capers and the garlic. No salt, the capers provide the salt. Stir it up with a wooden spoon scraping the bits off the bottom of the pan.

Salmon Piccata-4-poppopcooks.com

 

Reduce the heat to medium then add the lemon slices and let them soften up a just a little.

Salmon Piccata-5-poppopcooks.com

 

Then add the juice from 1/2 fresh lemon, the white wine, the dried basil and the parsley flakes.

Salmon Piccata-6-poppopcooks.com

 

Stir it all together and let it reduce a little then add the fillets and the drippings. Gently turn the fillets over giving them a bath in the sauce and simmer for a minute each side.

Salmon Piccata-7-poppopcooks.com

 

Serve it up! Be sure to get a lot of the goodies from the skillet as a topping for your Salmon Piccata. Enjoy the rest of that white wine. Gammy opted for a nice California Chardonnay tonight.

 

 

 

 

 

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Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 18 minutes
Servings
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Prep Time 10 minutes
Cook Time 18 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
  1. First let's put the salmon fillets in a bowl with a about a tablespoon of extra virgin olive oil, the juice from half a fresh lemon, salt and pepper. Turn them over a few times to get the fillets coated with everything.
  2. While the brief marinade is going on chop up the garlic, slice up a whole lemon chop up some fresh basil or parsley for garnish and have the capers standing by.
  3. Put a skillet on at medium high and add one tablespoon of olive oil. Sear the fillets for both sides. Don't worry about getting them cooked all the way through at this point because they will cook some more in the sauce.
  4. Remove the fillets to a dish that will catch the drippings and add 2 tablespoons of butter, the capers and the garlic. No salt, the capers bring their own salt. Stir it up with a wooden spoon scraping the bits off the bottom of the pan.
  5. Reduce the heat to medium and add the lemon slices and let them soften up a just a little. Then add the juice from 1/2 fresh lemon, the white wine, the dried basil and the parsley flakes. Stir it all together and let it reduce a little then add the fillets and the drippings. Gently turn the fillets over giving them a bath in the sauce and simmer for a minute each side.
  6. Serve it up! Be sure to get a lot of the goodies from the skillet as a topping for your Salmon Piccata. Enjoy the rest of that white wine. Gammy opted for a nice California Chardonney tonight.
    Salmon Piccata-7-poppopcooks.com
Recipe Notes

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London Broil Steak with Red Wine Balsamic Sauce

London Broil Steak-11-poppopcooks.com

You can make your London Broil Steak with or without the marinade. You can get the steak in the marinade before you leave in the morning or if you have some time before supper you could give it an hour or two. Or, you could just charge on without the marinade. We’ve done it like that and it’s still real good.

If you do it with the marinade, put the London Broil Steak in a gallon sized zip lock. Add 1/4 cup red wine, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 pinch red pepper flakes and 1 teaspoon dried basil. Close the bag and shake it all together. Unzip the bag a little and fold it up squeezing as much of the air out as you can and zip it closed.

London Broil Steak-1-poppopcooks.com

 

Let it rest in the fridge for from just an hour or as long as overnight, whatever you have time for. If you go without the marinade just sprinkle all of those dry ingredients on both sides and outdoor grill or stovetop grill or skillet the steak.

The veggies are real easy but they will take a little longer than the steak so let’s get them going. Rinse off and pat dry two medium size potatoes and one large zucchini. Set the oven at 400°F/204°C. First cut the potatoes lengthwise into  wedges and put them into a ceramic bowl. Then into the microwave for 3-4 minutes or until they just begin to get the slightest bit soft.

London Broil Steak-2-poppopcooks.com

 

While the potatoes are getting zapped cut the ends off off the zucchini then in half cross ways then each half into four pieces lengthwise.

London Broil Steak-3-poppopcooks.com

 

Put the potatoes and the zucchini into a baking pan lined with aluminum foil. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon each of salt and black pepper and 1 tablespoon of grated parmesan cheese. Toss it all together until all the veggies are coated. Spread them out and turn them so that the pointy sides are pointing up. Then sprinkle another tablespoon of grated parmesan on them.

London Broil Steak-4-poppopcooks.com

 

Put the veggies in the oven. Put a skillet big enough to handle the London Broil Steak on at medium high. Add one tablespoon of olive oil. Let it get hot and put the steak in. Then pour all of the marinade into the skillet.

London Broil Steak-5-poppopcooks.com

 

Yes, that’s what I said. The marinade will reduce down to just the oil pretty quickly. After about 3 minutes turn it over and give the other side about 2 minutes. These times will give you a steak about medium rare. Cook it longer or less depending on the way you like it. Remove the meat to a dish and add the butter, garlic and rosemary to the pan. Stir it up with a wooden spoon for 30 seconds getting the bits off the bottom. 

London Broil Steak-9-poppopcooks.com

 

Add the wine and let it reduce a little. You will have a thicker sauce than you would expect because of the marinade reduction, but, that’s good. More flavor and more texture.

London Broil Steak-8-poppopcooks.com

 

When the veggies have had about 5-6 minutes in the oven switch to the broiler setting and give them about 3 minutes under the broiler.

Slice the steak across the grain and serve it up with the red wine sauce topping your London Broil Steak. 

London Broil Steak-12-poppopcooks.com

 

We had some French Beaujolais with this great London Broil Steak and it all went together perfectly. If you make this recipe for two you will have some leftover steak. Just slice the whole London broil up and put the extra slices in a zip lock in the freezer or fridge. We usually use them for beef fajitas. 

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This is a better than dining out quick and easy meal.
Votes: 1
Rating: 5
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Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 0-2 hours
Servings
people
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 0-2 hours
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. If you do it with the marinade, put the London Broil Steak in a gallon sized zip lock. Add 1/4 cup red wine, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 pinch red pepper flakes and 1 teaspoon dried basil. Close the bag and shake it all together. Unzip the bag a little and fold it up squeezing as much of the air out as you can and zip it closed.
  2. Let it rest in the fridge for from just an hour or as long as overnight, whatever you have time for. If you go without the marinade just sprinkle all of those dry ingredients on both sides and outdoor grill or stovetop grill or skillet the steak.
  3. The veggies are real easy but they will take a little longer than the steak so let's get them going. Rinse off and pat dry two medium size potatoes and one large zucchini. Set the oven at 400°F/204°C. First cut the potatoes lengthwise into wedges and put them into a ceramic bowl. Then into the microwave for 3-4 minutes or until they just begin to get the slightest bit soft.
  4. While the potatoes are getting zapped cut the ends off off the zucchini then in half cross ways then each half into four pieces lengthwise. Put the potatoes and the zucchini into a baking pan lined with aluminum foil. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon each of salt and black pepper and 1 tablespoon of grated parmesan cheese. Toss it all together until all the veggies are coated. Spread them out and turn them so that the pointy sides are pointing up. Then sprinkle another tablespoon of grated parmesan on them.
  5. Put the veggies in the oven. Put a skillet big enough to handle the London Broil Steak on at medium high. Add one tablespoon of olive oil. Let it get hot and put the steak in. Then pour all of the marinade into the skillet. Yes, that's what I said. The marinade will reduce down to just the oil pretty quickly. After about 3 minutes turn it over and give the other side about 2 minutes. These times will give you a steak about medium rare. Cook it longer or less depending on the way you like it. Remove the meat to a dish and add the butter, garlic and rosemary to the pan. Stir it up with a wooden spoon for 30 seconds getting the bits off the bottom.
  6. Add the wine and let it reduce a little. You will have a thicker sauce than you would expect because of the marinade reduction, but, that's good. More flavor and more texture
  7. When the veggies have had about 5-6 minutes in the oven switch to the broiler setting and give them about 3 minutes under the broiler. Slice the steak across the grain and serve it up with the red wine sauce topping your London Broil Steak.
  8. We had some French Beaujolais with this great London Broil Steak and it all went together perfectly. If you make this recipe for two you will have some leftover steak. Just slice the whole London broil up and put the extra slices in a zip lock in the freezer or fridge. We usually use them for beef fajitas.
Recipe Notes

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