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Blog

Filtering by Category: gluten free

Oven Baked Flounder with Lemon and Dill

Patricia Reitz

This quick and easy flounder recipe is exactly the kind of recipe you need on a busy weeknight. Whisk together a butter mixture, drizzle it on the fish, and bake for about 10 minutes - that’s it! This recipe works well with any mild white fish so feel free to substitute tilapia, cod, haddock, etc.

Oven Baked Flounder with Lemon and Dill

makes 4 servings

Printable Recipe

Ingredients

  • 2 pounds flounder fillets

  • 4 tablespoons unsalted butter, melted

  • 3 tablespoons freshly squeezed lemon juice

  • 2 cloves garlic, minced

  • 1 tablespoon dried parsley flakes

  • 1/2 teaspoon dried dill weed

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 425F and place rack in center position.

  2. Prepare half sheet pan by lining it with parchment paper.

  3. Place flounder fillets in a single layer on parchment-lined half sheet pan.

  4. Whisk together the melted butter, lemon juice, garlic, parsley, and dill; pour over flounder and use a pastry brush to coat all the fillets with the butter mixture.

  5. Evenly sprinkle the fillets with the kosher salt and freshly ground black pepper.

  6. Bake fillets for 10-12 minutes per inch of thickness (or until they’re opaque and flake easily); remove from oven and rest 2 minutes before serving.

Instant Pot BBQ Shredded Chicken

Patricia Reitz

Do you have your food game plan ready for the super bowl? One of the things I’ll be serving are these BBQ Shredded Chicken Sandwiches. It’s such a quick recipe using an Instant Pot (electric pressure cooker or multi pot). Just stir the bbq sauce together and pour it over boneless, skinless chicken thighs and sliced onions. The whole thing cooks for just 15 minutes, then shred the chicken and serve. Easy-peasy!

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Start with some bbq sauce, I used homemade, and add a few flavorful additions.

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Place boneless, skinless chicken thighs in a 6-quart or larger Instant Pot, multi-pot, or electric pressure cooker. Pour the bbq sauce mixture over the chicken.

Add sliced onions.

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Stir everything together well and place the lid on the cooker, being sure the vent is sealed closed.

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Set the cooker on high pressure for 15 minutes. When the time is up, quick release the pressure and remove the chicken. Set the cooker on “saute” or “sear” and reduce the remaining liquid by half (or transfer liquid to a saucepan and reduce it on the stovetop).

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Shred the chicken with two forks or shredding claws and stir back into the reduced bbq sauce. Serve on rolls.

Items used to make this recipe:


Instant Pot BBQ Shredded Chicken

makes 3 pounds, about 12 servings

Ingredients

  • 4 pounds boneless, skinless chicken thighs

  • 1 large onion, sliced (about 9 ounces by weight)

  • 1 cup barbecue sauce (try my homemade from this post)

  • 1/4 cup honey

  • 1/4 cup water

  • 1 tablespoon ground chipotle powder (optional, but recommended)

  • 1 tablespoon white distilled vinegar

  • 1 tablespoon minced garlic

  • 1 teaspoon kosher salt

  • 9 ounce onion, sliced

Directions

  1. Place chicken thighs and sliced onions in a large bowl.

  2. In a medium mixing bowl, combine the remaining ingredients; pour over chicken and onions and stir well to combine.

  3. Transfer mixture to a 6-quart or larger Instant Pot (aka multi-pot or electric pressure cooker).

  4. Cook on high pressure for 15 minutes; allow pressure to release naturally.

  5. Remove chicken from pot; set aside.

  6. Using saute function on Instant Pot (or in a saucepan over medium-high heat), reduce the remaining liquid by half, stirring frequently, until a nice bbq sauce forms.

  7. Shred the cooked chicken with two forks and add back to the bbq sauce; stir well and reheat gently if needed before serving.

adapted from Ree Drummond

Restaurant Style Salsa

Patricia Reitz

I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.

Restaurant Style Salsa

makes about 1 quart

Ingredients

  • 28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)

  • 10-ounce can Ro-tel tomatoes (tomatoes with chilis)

  • 1 small onion, peeled and roughly chopped

  • 3 cloves garlic, peeled

  • 1 jalapeno pepper, stem and seeds removed

  • juice of 1 lime

  • 1 teaspoon Jane’s crazy mixed up salt (or table salt)

  • optional: 1 cup fresh cilantro (leaves and tender stems)

Directions

  1. In a blender or food processor, pulse all ingredients together until they reach your desired consistency.

  2. Taste and adjust salt and pepper if needed.