Today’s recipes: this and that
Published 9:51 pm Monday, April 29, 2019
This collection of recipes features flounder and shrimp, potatoes, herb biscuits and easy fajitas with one pan clean-up.
Flounder with Shrimp Stuffing
Got to be NC
6 tablespoon butter, cubed
1 small onion, finely chopped
¼ cup finely chopped celery
¼ cup finely chopped green pepper
1 pound uncooked NC shrimp, peeled, deveined and chopped
¼ cup beef broth
1 teaspoon diced pimientos, drained
1 teaspoon Worcestershire sauce
½ teaspoon dill weed
½ teaspoon minced chives
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1½ cups soft bread crumbs
6 flounder fillets (3 oz. each)
5 tablespoon butter, melted
2 tablespoons lemon juice
1teaspoon minced fresh parsley
½ teaspoon paprika
Salt and pepper to taste
In a large skillet, melt butter.
Add the onion, celery and green pepper; sauté until tender.
Add shrimp; cook and stir until shrimp turn pink.
Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through.
Remove from the heat; stir in breadcrumbs.
Spoon about ½ cup stuffing onto each fillet; roll up.
Place seam side down in a greased 13 X 9 inch baking dish.
Drizzle with butter and lemon juice.
Sprinkle with seasonings.
Bake, uncovered, at 375°F for 20-25 minutes or until fish flakes easily with a fork.
2½ pounds russet potatoes, scrubbed and cut into ¼-inch cubes
1 (8-ounce) package cream cheese, at room temperature
½ cup unsalted butter, melted, plus more butter for the pan
1 cup sour cream
¼ to ½ cup whole milk
Kosher salt and ground black pepper, to taste
2½ cups freshly grated sharp Cheddar cheese (about 8 ounces)
Chopped fresh parsley, for garnish (optional)
What to do
Heat oven to 325 degrees. Put potatoes in a large heavy-bottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.
Combine cream cheese, melted butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.
Generously grease a 9-by-13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.
Bake until casserole is bubbling at the edges and cheese has melted across the top, 30 to 35 minutes. Sprinkle with parsley before serving, if you’d like.
Serves 8 to 10
Sheet Pan Fajitas
Williams Sonoma Test Kitchen
1 pound flank steak, cut into ½ -inch slices
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seed and thinly sliced
1 yellow onion, thinly sliced
3 garlic cloves, coarsely chopped
2 tablespoon canola oil
1 tablespoon chili powder
1 teaspoon kosher salt
8 flour tortillas
Mashed avocado for serving
Lime wedges for serving
Hot sauce for serving
What to do
Preheat an oven to 425°F.
In a large bowl, toss together the steak, bell peppers, onion, garlic, oil, chili powder and salt until evenly coated. Spread the steak and vegetables out on a nonstick baking sheet. Roast, stirring once halfway through, until the steak is cooked through and the vegetables are tender, 12 to 15 minutes.
During the last 5 minutes of cooking, wrap the tortillas in aluminum foil and place in the oven.
Divide the fajita mixture among the warm tortillas and serve with mashed avocado, lime wedges and hot sauce. Serves 4.
Got to Be NC
2 cups all-purpose flour
1 tablespoon chopped fresh thyme
1 tablespoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 cup buttermilk, plus more if needed
What to do
Preheat oven to 425°F.
In a large bowl, combine flour, thyme, baking powder, salt and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.
Drop 8 mounds (each about 1/3 cups) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through.
Transfer to a wire rack to cool slightly. Serve warm.