Adding a little tang to flounder fillets is always great!

Ingredients:

• Flounder or Fluke Fillets
• Siracha
• Panko
• Salt
• Pepper
• Vegetable oil

Directions:

Rinse flounder fillets under cold water pat dry. Make sure all pin bones have been removed. Add siracha to a small bowl. Add Panko to a waxed paper to contain the bread crumbs.

Coat fillets with sriracha then place on panko. Fold edges of waxed paper to coat sides. Flip the fillet to complete coating the other side. Sprinkle salt & pepper over fillets.

In a skillet with 1/4 inch of oil heat to 375 degrees. Place fillets lightly into oil. Fry until side is golden brown. Flip and continue frying till fish is firm and flakes.

Remove from oil and set on paper towels to soak up extra oil.

Serve with any sauces and sides as desired.

Enjoy!

Dutch Oven Cooking Chicken Stew: 

Nailed this one. Totally made up this recipe but it turned out awesome!!!

Ingredients:

4 Skinless Boneless Chicken Breasts

2 Russet Potatoes peeled & Cut to thick halves

8 Mushrooms Sliced

1/2 Onion Diced

4 Cloves of garlic minced

6 sprigs of fresh parsley

As much Broccoli as you would like cut into pieces

4 Cups Chicken Broth

Salt & Pepper

Corn Starch or flower for thickening

Cooking:

Throw everything into a well seasoned & greased dutch oven.

Let cook for 15 min and check to see if liquid is needed.

stir and set back on fire for another 5 minutes.

Everything should be done by this point. Check the temperature of the chicken breasts reaches 160 or so. Make sure the potatoes are tender. Add the thickening corn starch or wheat flour and let thicken. Once gravy is thick serve and enjoy!