Sole Parmesan (Similar To Macaroni Grill)

INGREDIENTS:
4 thin sole or orange roughy filets
1/2 cup all-purpose flour
2 tablespoons margarine or butter
8 green onions, thinly sliced
2 tbsp lemon pepper spice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup dry white wine
3 tablespoons lemon juice
1 cup Parmesan cheese, grated

DIRECTIONS:
Heat oven to 375 degrees.
Mix flour, salt, pepper, and lemon pepper seasoning in shallow dish.
Coat fish fillets with flour mixture and set aside.
Melt margarine in ovenproof skillet over medium heat.
Cook onions until crisp-tender (about 10 minutes).
Add fish and cook uncovered 4 minutes.
Turn and cook another 4 minutes.
Sprinkle with salt and pepper.
Pour wine and lemon juice into skillet.
Sprinkle with cheese and bake uncovered 15 minutes.

Makes 4 Servings
Serve with a side of pasta and your choice of vegetable.

Original recipe found at: http://www.recipelink.com/mf/14/11388

Best Ever Brussel Sprouts

I know, right? Best ever BRUSSEL SPROUTS??? For all my kid life and most of my adult life I would never have thought to utter the words "best" and "brussel sprouts" in the same sentence. The only brussel sprouts I had ever eaten (either by accident or on purpose) were mushy, overcooked, and tasteless. Yuck! I crossed them off my food list forEVER.

But, then, along came a salad recipe that include brussel sprouts cooked in a certain way (which I will reveal below). The salad was good, but the sprouts were such a big hit that we enjoy them on their own several times each season. Brussel sprouts are now back on my list.

INGREDIENTS:

• 1 lb brussel sprouts (best to cut off any stem left at the end)
  
• 2 cup apple juice (or any sweet liquid would probably work but I have not tried)
  
• 1 cup water
• pinch of salt

DIRECTIONS:

• Place all ingredients in a pan on the stovetop and bring to a boil over medium-high heat.
  
• Lower heat and boil 10 - 15 minutes until sprouts are cooked through (but not overcooked).
  

Joppin' Jalapeno Tartar Sauce

INGREDIENTS

• 1 1/2 cup mayonnaise
• 3 tablespoons capers, drained and chopped
• 4 tablespoons dill pickle, drained and chopped
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons chopped jalapeño peppers (OR, chilis of any kind in powder form about 1 TBSP to taste)
  
• 2 dashes Tabasco sauce
• 1/2 teaspoon fresh parsley, chopped
• Salt, to taste

DIRECTIONS

• Mix above ingredients in small mixing bowl
• Leave in fridge for at least 1 hour before serving