Flounder at the market (today only) is $4.99 Chicken Thighs are on sale for .88 lb so they are on the menu this week end.
6 ounces crabmeat, flaked
1/3 cup diced red bell pepper
1/3 cup diced celery
1/3 cup shredded mozzarella cheese
2 tablespoons Cains Mayo
1 tablespoon dried minced onion
3/4 teaspoon dried parsley
1 pinch cayenne pepper
salt and ground black pepper to taste
4 (4 ounce) sole fillets
1/4 cup bread crumbs
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Place the crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the mayo, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a fish fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
3. Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more
Chicken Paprikash / from Yankee
Paprika, a powder made from dried peppers, is the star seasoning here; we used sweet paprika, but you can find it in smoked and very spicy varieties. Chicken thighs are gaining a lot of popularity of late, owing to the discovery that they're moister and more flavorful than breast meat, and as a bonus, are often on sale.
■1/2 cup flour
■1 tablespoon kosher or sea salt
■3 teaspoons freshly ground black pepper
■6 bone-in chicken thighs (about 3 pounds), skin on
■1 large yellow onion, thinly sliced
■1 garlic clove, minced
■4 plum tomatoes, peeled, cored, seeds discarded, chopped
■4 Hungarian peppers (or substitute 2 bell peppers and 1 jalapeno), roughly chopped
■2 tablespoons sweet paprika
■1-1/2 cups low-sodium chicken stock
■3/4 cup sour cream
■Cooked rice or dumplings
■Fresh parsley, roughly chopped
Place flour, salt, and pepper into a large plastic bag. Add chicken, and toss well to coat.
In a large Dutch oven, or in a deep, heavy-bottomed, ovenproof pan with lid, add a thin layer of oil over medium-high heat. Brown chicken well, about 2-3 minutes per side. Don't overcrowd the pot; cook in batches if necessary. Remove to a plate.
Reduce heat to medium-low; add onion and cook 5 minutes. Stir in garlic, tomatoes, peppers, and paprika; cook, stirring often, about 5 minutes. Return chicken and any juices to the pot. Add stock and bring to a boil. Reduce heat to a simmer and cover. Cook 15 minutes; then turn chicken. Simmer 12-15 minutes more, until chicken is fully cooked.
In a medium-size bowl, whisk together sour cream and 1 cup sauce from the pot. In the pot, stir sour-cream mixture into sauce. Serve with rice or dumplings. Garnish with chopped parsley.