The Return of the Horrible Blogger!!!!

Hello All!

It is me, Paige...KING!

 I'm sure you have probably forgotten all about me and my horrible blogging ways.

Well probably not the second part.

But I'm back!  

At least for now...

If you are reading this, thanks for hanging in there with me, I do appreciate your support! 

I'm hoping to get back to this blogging thing, now that life has slowed back down a bit, if I even remember how.

I still have A LOT of recipes to go and I plan on tackling every last one of them, with you all by my side!  

So here we go...back to Martha Stewart world I come...

This is a meal I made a while back, but I remember it was quite delicious, extremely lemony (word? it is now) and fresh.  I find fish to be at its best when paired with lemon and herbs and this did not disappoint.  I paired it with some asparagus and roasted cauliflower, Logan actually ate the cauliflower...kudos to me!

Sole with Lemon-Butter Sauce

1/2 cup dry white wine

8 sole fillets (3-4 oz each)

coarse salt and fresh ground pepper

16 very thin lemon slices (from 1-2 lemons), seeds removed

Juice of 1 lemon (3 T)

3 T cold butter, cut into pieces

Dill Sprigs (optional) HIGHLY recommended

Place the 1/2 cup wine in a large lidded skillet. 

  Fold each sole fillet into thirds.  Arrange in the skillet; season with salt and pepper.  Lay two overlapping lemon slices on each piece of fish.

Bring the wine to a boil; reduce heat to med-low. Cover and simmer gently until the fish is opaque throughout, 3-5 minutes.  With a spatula, transfer the fish to serving plates.  

Return the liquid to a boil; cook until reduced to 1/3 cup, 1-2 min.  Add the lemon juice; remove from heat.  Whisk in the butter until smooth.  Season with salt; strain if desired.  Serve with fish; garnish with fresh dill and pepper, if desired. 

Serves 4.

Asparagus with Lemon Butter

Coarse salt and freshly ground pepper

1 1/2 lbs asparagus, tough ends removed

1 T unsalted butter

1 tsp grated lemon zest, plus 1 T lemon juice

Bring 2 inches of water to boil in a large saucepan or deep skillet; add salt and asparagus. 

Blanch until stalks are crisp-tender, 5-8 min.  Drain well in a colander.

Return asparagus to pan; toss with butter and lemon zest and juice.  Season with salt and pepper and serve.

Serves 4.

Roasted Cauliflower with Paprika

1 large head cauliflower (1 lb), trimmed and broken into small florets

2 T olive oil

1 1/2 tsp paprika

S&P

Preheat oven to 450.  Place cauliflower florets on a rimmed baking sheet; drizzle with oil and sprinkle with paprika.

Season with S&P and toss to coat, spread in a single layer.

Roast until tender when pierces with the tip of a sharp knife and lightly browned, 20-25 min, tossing half way through.  Serve hot or room temp.

Serves 4. 

And this is what you get...

YUMM!

Logan Rating: ***