Monday, June 29, 2009

(Puttin' on the) Ritz Cracker Baked Flounder


This is my buttery Ritz cracker baked flounder / sole dish.

First soak 6-8 small thawed fillet's of sole or flounder in fresh lemon juice for 20min. While these are soaking, crush 25-35 Ritz (or other similar buttery crackers) in a bowl.

Mix into crackers 3tbs. melted butter. Add finely chopped and cooked onion and 2tbs finely chopped scallions.

Heat 3lbs butter (or I prefer SmartBalance) and coat the bottom of a Pyrex dish. Place 1/2 the number of fillets on the bottom of pan. Drizzle the butter/margarine mix over the fish and spoon the cracker/onion mix ontop of fish.
Then add the second layer of fish and repeat (covering the second layer of fish with mixture).
Finally bake between 350-400 degrees depending on the thickness of the fillets.

Serve with a small salad or slaw.


Badass Brocolli Quiche & Other Variations

This is a broccoli, kalamata olive, swiss & pepper jack cheese quiche. It's quick and easy, heavenly right out of the oven and even great cold for lunch the next 2 days.

Take 1 frozen pie crust and defrost/brown for 15-20 min in oven on 350.
Mix 3 eggs, 1c. milk in a bowl.
Pour into the baked crust. Crumble broccoli over the top with the olives and on top add the shredded cheeses. Sprinkle salt, pepper and nutmeg on top of mixture.
Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned.


Follow same steps but instead of previous ingredients use boiled and squeezed baby spinach, thinly chopped boar's head ham, munster cheese, and pan cooked onions.

Follow same steps but instead of previous ingredients use apples, Finlandia sliced swiss and diced ham.