3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh Italian parsley
2 teaspoons grated lemon peel
Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish.
1 lb crawfish
1/2 cup butter
1 bunch green onions
1/2 c chopped Italian parsley
3 tablespoons flour
1 pint half and half
3 tablespoons dry sherry
1/2 teaspoon salt
pinch of cayenne
Saute crawfish in butter. Set aside.
In another skillet, saute chopped green onions, and parsley. Gradually add half and half, and stir to combine.
Add sherry, crawfish, salt, and cayenne. Stir to combine.
Serve over white rice.
1 lb. ground beef
1/2 lb. ground pork
1/3 cup dry bread crumbs
4 cloves garlic – minced
2 eggs – lightly beaten
1 sm. yellow onion – minced
3 Tbls. grated Parmesan cheese
3 Tbls. grated Romano cheese
3 Tbls. minced fresh Italian parsley
3 Tbls. minced fresh basil
salt and pepper – to taste
1 cup olive oil
Combine all ingredients, except olive oil, and form into 1 1/2″ balls.
Pour olive oil in a 13″ X 9″ X 2″ baking dish and place meatballs on top; swirl pan around to coat meatballs in oil.
Bake in a 400 degree oven for 20 minutes, or until golden brown. Drain on paper towels.
3 large skinless, boneless chicken breast halves – cut into 1/2-inch medallions
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley
Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.