Recipes

The bright pop of the roasted grape tomatoes with the rich brown lemon and butter sauce transforms a delicate fish into something to be anticipated and thoroughly enjoyed. 

Easy Sauteed flounder with lemon & roasted grape tomatoes

Serves 4 and takes about 20 minutes from start to finish!

1.5 lb. flounder or dover sole filets

1/2 cup bread crumbs

1/2 cup grated parmesan cheese

2 beaten eggs

1 pint grape tomatoes - pick what looks fresh and pretty, feel free to mix and match

1 lemon segmented and juiced*

Olive oil, butter, salt and pepper to taste

1.  Coat grape tomatoes with a little olive oil (use the best quality you have), salt and pepper for about
     15-20minutes until slightly popped/wrinkled. Remove and keep aside until needed
2.  Mix bread crumbs and parm cheese.  Dip filets in egg and then lightly in breading mix. 
3.  Saute in half butter, half olive oil until browned and done.  This takes 2-4 minutes, they cook fast!
4.  Remove fish from pan, pour off excess fat.  Add 1-2 T. butter and swirl until light brown.  Mix in the
      lemon segments and juice and stir until mix is caramel brown.  Spoon over fish.
 5.  Finally, spoon the roasted tomatoes and liquid in the pan on top of the fish.

Notes:

You can change up this dish by substituting capers for the roasted tomatoes.  Maybe throw some parsley in as well.  Use your imagination, but try the recipe as is at least once…it’s so good.

If you are really trying to cut back on carbs and don't want to use bread crumbs, you can dust the fish in flour instead.  

 Keep in mind that the recipe is easily halved or doubled.

 Quick and Easy Memorial Day/July 4 Dessert

When it is time for picnics, barbecues and holiday celebrations, it is challenging to limit carbs while still enjoying the special foods and treats of the season.  This dessert is absolutely delicious and everyone will enjoy it without being aware that you’ve created a low-carb treat.  And this way you can save those precious carbs for the barbecue sauces and corn on the cob!

INGREDIENTS

12 large, fresh strawberries, washed

3 ounces cream cheese, softened

2 tablespoons confectioner's sugar

1 tablespoon sour cream

Blueberries to garnish

Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don\'t slice through the base.) Pull petals apart slightly.

In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. Fill a ziploc with the cream cheese mixture, squeeze out excess air, cut one corner off the bottom of the bag,  and pipe into the center of the strawberries..

Place a blueberry on top of each strawberry blossom and you have a red white and blue treat!  Oh, and IF there are any leftover, they are still delicious the next day.