Sole Almondine

Recipe courtesy Sandra Lee

Nonstick spray

4 (6-ounce) skinless sole fillets

1/4 cup melted butter

2 lemons, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

1/4 teaspoon ground nutmeg

1 cup slivered almonds, roasted

Fresh chives, chopped

Preheat broiler. Spray a large, shallow baking dish with nonstick spray.

Place fillets in dish. In a bowl, combine butter, lemon juice, salt, pepper, onion powder and nutmeg. Brush fish with sauce, reserving half. Broil 6-inches from heat for 4-6 minutes, just until fish flakes. During last minute or so of cooking, stir roasted almonds into remaining sauce and spread over fish. Sprinkle with fresh chives of choice before serving.

Parmesan-Roasted Green Beans

Recipe courtesy Tyler Florence

Ingredients

• 1 pound thin green beans (haricots verts)
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup grated Parmigiano-Reggiano

Directions

Preheat the oven to 400 degrees F.

Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

Lemon Sole

From Food Network Kitchens

Ingredients

• Four 4-ounce skinless sole or flounder fillets
• Kosher salt and freshly ground black pepper
• Flour for dredging
• 5 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons water
• 1 teaspoon minced flat-leaf parsley leaves
• 1 teaspoon minced fresh thyme leaves

Directions

Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.

Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.

Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.

Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.

Sole Almondine

Recipe courtesy Tyler Florence

Ingredients

For the Fish:

• 2 cups blanched slivered almonds
• Kosher salt
• Extra-virgin olive oil
• 4 tablespoons unsalted butter
• 2 cups all-purpose flour
• Freshly ground black pepper
• 4 eggs
• 1 cup milk
• 4 cleaned sole fillets (6 ounces each)

For the Sauce:

• 1 large or 2 small shallots, finely chopped
• 1 cup white wine
• 1 lemon, juiced
• 1/4 chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

Directions

Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.

Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.

Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

Fried Shrimp in Sprite & Beer

I decided to test how the shrimp taste like soak in sprite and beer for a few minutes. I seasoned enough sea salt to taste. I heated my frying pan, put olive oil and after a few minutes for the shrimp in sprite and beer I fry 'em. I didn't put all the liquid in the pan though cause that's make the shrimp soggy. I put enough liquid for the shrimp not to burn. I seasoned a bit of fresh crushed pepper. Before all the liquid disappear I remove it from the pan to serve as my shrimp sauce. Put a bit of oil in the pan again and fry the shrimp a bit more. Remove from the pan and serve.

Healthy!!

After browsing around some article over the internet about health I thought that I really should keep my body healthy. I found one article that really interest me, the title is 'Spring Detox'. This is one of my plans before the end of the month to at least have 1-week spring detox. I think this is not that hard at all. I will just wait until am going to start this process until I am really put an end that this is not a hard process. I think this will bit a bit challenging for a little while and as soon as my body is starting to get used to it this should not be a problem.

I really should give enough effort for my body to remove chemicals that are not healthy for me and by doing the detox this would help me slowly remove these chemicals that makes me imbalance. This might be once cause to me that sometimes I feel so exhausted in the middle of the day that I feel I just want to take a nap.

Over the weekend I am starting to have fresh juice either in the morning or at night during dinner. My morning meal is not the most healthies meal. I have bagel and cream cheese. I am going to work on this to turn it around and have something healthy. Though I have toasted wheat bagel but the cream cheese part is the issue.

Anyway, so far my husband and I seems like did a pretty decent job with our meal at dinner time. I keep vegetables and salad on the side with our dinner. We usually have either seafood and sometimes we have steak to get some protein. I think the last time I had rice was last week when I bought Filipino food that I think rice is a must.

Adobong Kambing

After our shared chores at her house my friend and I decided to grab something to eat. She brought me to this new Filipino restaurant for me to try their food. She said that they really have good food and the place is clean. It's not that far from her house about a mile or two probably. Anyway, this restaurant allows you to try their food. They give you sample as long as you ask to try some. I was very curious with one of their buffet food. So I asked the lady who's incharge and she told me that it's goat "Kambing". I got excited since I really love goat and it's been a while I didn't eat goat. The last time I remember was about a year or two ago when I made 'Goat Calderetta'. So, I asked the lady if I can try some. The Adobo was so yummy that I ended up ordering combo 3 and set the adobo aside for my to go. This is my very first time I tried adobong kambing and the restaurant did a very good job with the food because there's no even funny smell.

I have got to go back to that restaurant one of these days to try some more of their food. I don't have a lot of luxury time to cook dinner every single day and it's good to know that there's one good restaurant driving distance away.