Flounder Stuffed with Crabmeat

 

Ingredients:

For the fish:

1 tbsp dried parsley

1/2 tsp paprika

1.5 lb flounder fillets

1/4 cup melted butter

For the stuffing:

1/4 tsp Worcestershire sauce

1 tbsp mayonnaise

1 cup crabmeat (drained well, lump crabmeat preferred)

3 saltine crackers, crushed

1/4 tsp dry mustard powder

1/4 tsp salt

1 egg white

 Topping:

1 egg yolk

5 tbsp mayonnaise

Directions:

Preheat your oven to 400 degrees F .

Take the flounder fillets, rinse them under cold water, and pat them dry gently using paper towels. Lightly grease a shallow baking dish to prevent the fish from sticking.

In a medium-sized bowl, combine the crabmeat, crushed saltines,  mustard, Worcestershire sauce, and salt.

In a separate small bowl, mix together the egg white and 1 tablespoon of mayonnaise until smooth.

Add the egg and mayonnaise mixture to the crabmeat mixture and stir thoroughly to combine all the ingredients.

Dip each flounder fillet in melted butter and place them in the greased baking dish.

Spoon the prepared crabmeat mixture evenly over each of the fillets.

If you have any remaining melted butter, drizzle it over the crabmeat-topped fillets.

Place the baking dish in the preheated oven and bake for 15 minutes.

Stir in 5 tablespoons of mayonnaise until the mixture is smooth and uniform.

This topping will add a creamy layer to your dish.

After 15 minutes of baking, remove the flounder from the oven.

Carefully spread the egg yolk and mayonnaise mixture over the crabmeat stuffing on each fillet.

Sprinkle with parsley and paprika for added flavor and color.

Increase the oven temperature to 450 degrees F (230 degrees C) and return the dish to the oven.

Bake until the topping turns golden and bubbly, which should take about 5 to 6 minutes.

Once done, remove from the oven and serve the richly flavored flounder dish warm.

Made this for New Years Eve. VERY VERY GOOD! Easy to put together.

2026

 

Zucchini and Carrot Bake

 

Ingredients:

1 cup grated zucchini

1 cup grated carrot

½ cup self-rising flour

4 large eggs

½ cup grated cheddar cheese

¼ cup olive oil

1 small onion, finely chopped

1  garlic clove, minced

Salt and pepper to taste

Directions:

Preheat your oven to 350.

Grease and line an 8-inch square baking pan with parchment paper.

In a large bowl, combine the grated zucchini and carrot. Use  clean kitchen towel to squeeze out excess moisture from the vegetables.

Add the onion, garlic, and chopped herbs to the bowl.

In a separate bowl, whisk together the eggs, olive oil, and cheddar cheese until well combined.

Pour the egg mixture over the vegetables and mix thoroughly.

Gradually add the self-rising flour to the mixture, stirring until just combined. Season with salt and pepper.

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.

Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the slice is golden brown on top and set in the center.

Remove from the oven and allow to cool slightly in the pan 

KC's was closed Christmas and the day after. I knew there would lots of produce in the grocery cart which are a dollar a bag. I picked up cauliflower, tomatoes and zucchini all for a dollar a bag.  It was a great way to save some money and have fresh produce.

 

Easy Meyer Lemon MiniTarts

 Ingredients:

1 package of 6 graham cracker tart shells

1 can sweetened condensed milk 14 ounces

3 egg yolks

6 tablespoons fresh squeezed lemon juice

½ to 1 teaspoon grated lemon zest

Directions:

Preheat the oven to 350 degrees F. Place the tart shells on a baking sheet. (Do not remove the crusts from the little aluminum pie pans)

In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Stir in the lemon juice and zest. (The more zest the stronger the lemon flavor). Fill the tart shells with the lemon filling mixture.

Bake the tartlets for 15 minutes. Cool tartlets to room temperature and then refrigerate for at least 2 hours. 

Low Sugar Applesauce Oatmeal Cookies

 Crazy story behind these. I made my own applesauce awhile back. It had no sugar and made it in the IP. Came out great.  Had some left and saw a recipe for no sugar applesauce cookies.

They came out SO SO good. Mei ( who is NOT a big sweet eater) loved them. My neighbor Henry wanted more. There was a issue. I had no idea where I found the recipe and for the life of me I could not find it again.

Henry was going to Texas to help his boys move back and I saw another recipe which was kind of similar to the one I made. I wanted to whip up a batch for him to take for the trip.

The recipe below isn't the one I made that everyone loved but I like it. I did add more oatmeal because I thought the consistency was to thin. I also had another problem which was not the recipe.

Mei has a Pecan Tree in her back yard. She shelled a bunch for me which is a TON of work. The recipe calls for pecans and I use Mei's. Problem- there were shells mixed in with the pecans. The first bite- HORROR! No way were they going out to anyone.

If you try the recipe make sure the pecans have no shells!!

Ingredients:

1 cup oats (rolled or quick-cooking)

1 cup unsweetened applesauce

1/4 cup honey or maple syrup (for a natural sweetener)

1 tsp. vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup raisins or chocolate chips (optional, for extra flavor)

1/4 cup chopped walnuts or pecans (optional, for crunch)

Directions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

Mix Wet Ingredients: In a large mixing bowl, combine the unsweetened applesauce, honey (or maple syrup), and vanilla extract. Stir until well-mixed.

Add Dry Ingredients: In another bowl, whisk together the oats, baking powder, cinnamon, and nutmeg. Gradually add the dry mixture to the wet ingredients, stirring just until combined.

Optional Ingredients: If you like, fold in the raisins or chocolate chips and nuts for an extra burst of flavor and texture.

Shape the Cookies: Use a spoon or cookie scoop to drop spoonfuls of the cookie dough onto the prepared baking sheet. Leave some space between the cookies, as they may spread a little.

Bake: Bake in the preheated oven for approximately 15-20 minutes or until the edges are slightly golden.

Leftover Turkey Loaf

Publix had turkeys on sale before Thanksgiving for 49 cents a pound.  Prices of food is sky high so I picked up a few. Cooked one up after Thanksgiving and it was the SO tough!

I made turkey tetrazzini for Gabe- he loves pasta. The dark meat I made the loaf.

Make again! Good.

 Ingredients: 

2 Eggs

1-1/2 pounds about 4 cups chopped-up Turkey (fully cooked)

1 cup Bread crumbs 

3 chopped Onions

1 can Cream of Chicken with herbs

1 tsp granulated Garlic

1/2 tsp Salt

1 tsp Pepper

3 T Ketchup

Directions:

Preheat over to 350 degrees

Saute onion in butter or olive oil or a combination of both until the onions are translucent. 

I found the best way to chop the turkey is to either grind it up or put it in the food processor.

Combine all the above and mix well.

Form into a loaf

Top with Sauce

2 tbsp.butter,melted

2 tbsp.soy sauce

1 (8-oz.)can tomato sauce

1/4 cup water

1/2 cup brown sugar

1/4 cup vinegar

Bake for 30 to 40 minutes

Mary's Blue Ribbon Banana Bread

 

Ingredients:

2 c all-purpose flour

3/4 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1/2 c butter, room temperature

1 c sugar

2 eggs

1 1/2 c ripe banana pulp, mashed

1/4 c sour cream

1 tsp vanilla

Directions:

Sift dry ingredients together.

In a large bowl cream butter and sugar well.

Add eggs and beat well until light and fluffy.

Add vanilla.

Mix banana pulp with sour cream.

Add pulp alternately with dry ingredients to butter, sugar, and eggs mixture on slow speed.

Scrape sides as needed.

DO NOT OVER BEAT. Beat only until combined.  Stir with a wooden spoon to make sure it is all combined.

Grease and flour a loaf pan, 9X5X3. Bake at 350 degrees for 50-60 minutes.

Mei brings me bananas that Richard won't eat. They are always discolored  but I cut them up and put in the freezer.

I'm trying to clean out the freezer and pulled out the frozen bananas. Never made this recipe before thus it was a good time to give it a try.