Mahi-mahi is such a yummy fish taco fish but I don’t know how else to prepare it other than blacken it. That’s when I went on a quest to find a different, yet easy, way to prepare it. Maj other benefit of this recipe is that it’s crazy high in protein because of the nutty crust (and obvi the fish itself).
So for those of us stuck wearing strapless bridesmaid gowns, this will be a great meal for after a solid arm bandit workout! Tone baby tone, ok I digress… anyway short grocery list + 20 minutes =tasty mahi-mahi! Hope you love it as much as I do. (Ps. feel free to serve w sides and all. I dip my mahi pieces into roasted garlic aioli, pretty much eating them like chicken fingers & honey mustard.)
2 6 oz. mahi-mahi fillets
1/4 cup of macadamia nuts finely chopped
1/4 cup of panko breadcrumbs
2 tbsp. of regular milk or unsweetened coconut milk
olive oil & salt & pepper to taste
Preheat oven to 450 degrees. In the food processor chop the nuts until it’s the sam consistency as the breadcrumbs, mix the nuts & breadcrumbs. Whisk together the milk & egg. S&P the fish before coating in egg mixture and coat both sides with the nut panko mix. In a skillet with hot oil (medium to high heat) Sear the fish on both sides for about 3 minutes each before placing in oven for 10 minutes (or until firm/cooked).
Guys, who doesn’t love some Sunday night lo mein or kung pao chicken. However, after eating like crap all weekend or spending too much money going out it may be best to just cook your Chinese take out staple at home. It is a lot healthier and tends to be more wallet friendly as well. I hooked up some stir fry and fried rice for the boyfriend and I last weekend, it was tre yum. Check out the fried rice recipe below and see if you enjoy it as much as we did.
1/2 cup mirepoix mix (pre diced celery, onions, & carrots. You can obviously do this yourself but its just more time away from laying on the couch and watching football).
2 tablespoons vegetable oil
salt & pepper to taste (I would add at the end only because soy sauce, even the low sodium stuff is pretty salty tasting so you don’t want to over season).
1 tbsp. minced garlic paste
1 tsp. minced ginger paste (if you don’t have garlic or ginger paste, the powder would work too)
2 tbsp. soy sauce
1 tsp. sambal oelek (it’s an Asian chili oil but a few squirts of siriacha would do if you didn’t have any)
1 cup boiled rice
1 tbsp. butter (I add it just at the end, before serving. It melts into the rice and adds a nice soft texture to the dish, but feel free to leave out).
Heat the oil on high in pan or wok, while cooking the veggies, paste & spices. Don’t add the rice or soy sauce just yet. Cook till translucent/tender. Then crack the two eggs into the hot oil, veggie, spice mixture. Start scrambling, this is when you add the rice to incorporate everything together. Lower heat and stir in the chili oil & soy sauce.
It came out so legit, I didn’t even miss having a post meal fortune cookie. I may permanently be on a time out from my take out spot.
In an attempt to drink less coffee I don’t allow myself to have a cup post lunch. Having said that though, sometimes the work day can drag and we all need a little afternoon pick me up. I have been turning to tea at around 2:30pm daily. (Earl Grey has been my jam although I try to mix it up with Green tea every so often for the antioxidants).
Ok so I digress, with tea time I often crave a little snack. So, I thought of doing something sweet, but nothing too heavy that it will make you lethargic for the remainder of your day. When poking around the world wide web I came upon this easy cookie recipe and when I brought them into work I got mouthfuls of thumbs ups and yays from everyone. Hope you enjoy as well! (Also go out and buy a nice tea cup and matching saucer as it makes tea time more special, pretentious, fun etc…I got 4 recently! Some even monogrammed for the true tea snob factor.)
1 box of store bought lemon cake mix
1 lemon’s zest (if you don’t have a zester, a boxed grater works well also)
1 tub of cool whip
Mix the first 4 ingredients well and the spoon mixture into the powdered sugar. The batter will be very sticky so you will need to coat with the powdered sugar in order to form into balls for baking sheet. I would do a little bowl of powdered sugar in which you can drop the spoonfuls into the bowl, as this can get messy if you don’t have it all set up beforehand. Lay out on a greased cookie sheet and bake at 350 degrees for 10 minutes. Let them sufficiently cool after you remove from oven as they will still be too soft to handle/will break if touched right after cooking.
Beet Salad with Fried Goat Cheese. Oh right, like I wasn’t going to trash up the health benefits of a salad by pan frying cheese. Puhlease. I don’t eat to live, I LIVE to eat. I need it to be tasty! Now, some of you a) don’t want to take the time to fry the goat cheese b) hate goat cheese and its strong flavor. Don’t fret, my pet: use gorgonzola or mozzarella instead! Be your own boss. Anyway, I was jamming out to some beats on the way to work this morning and told myself I was going to make a salad for dinner tonight (you know more time for a dance party when there is no hard cooking involved). Hmm what do I have lying around that could make my salad awesome, yup canned beets. Now I know you are thinking “ew canned veggies” gross on the preservatives etc etc. BUT, I don’t have the time or energy to deal with real beets so get over it. Plus “lipstick” as I used to call it when I was younger (you know because of the way beets stain your lips with that gorgina red/purply color). Anyway, “lipstick” doesn’t need to be fresh, if anything the fresh stuff requires tons of work with either boiling or pickling and listen here, Id rather focus my prep time on my cheese, so there. Oh and now I am going to be a total “Cheeseball” and play MJ’s “Beat It!” for my beet salad. LOL #nerd #corny.
16 oz. log fresh goat cheese
1 can of the DelMonte sliced beets (14.5 oz. and drain them obvi).
1 cup panko breadcrumbs
2 teaspoons of Italian blend seasoning (I added a pinch of red chili flakes since goat cheese has such a sharp flavor)
2 large eggs, beaten
1/2 cup all-purpose flour
8 cups of mixed baby greens (or the Sorrento bagged mix at Trader Joe’s)
Extra virgin olive oil
salt and pepper to taste
1/2 cup of candied pecans, if you don’t like the sweet some toasted walnuts would work too
Freeze the goat cheese for about 30 minutes until its solid but not totally frozen. While the cheese is hardening, mix together panko bread crumbs, seasoning, salt, pepper, set aside. Set up a breading line in the following order: flour, egg, bread crumbs, parchment/wax paper covered large wooden cutting board. Remove cheese from freezer and slice into 1/2 inch rounds by using plain dental floss or a knife. If using a knife make sure to wipe it off after each cut to stop it from crumbling. If any of your pieces fall apart just pat it together and try to keep a somewhat round shape. It does not have to be perfect. Take goat cheese rounds and dip in flour, then egg and then goat in panko/herb mixture. Lay onto lined cutting board. Continue until all slices have been coated. If your cheese is really soft pop it into the freezer for about 5 minutes to chill. Take a large high-sided skillet, cover the bottom with olive oil and add to range over medium-high heat. Once oil is hot, fry goat cheese rounds until crispy on both sides. Gently remove fried goat cheese from the skillet onto a paper towel lined plate to help soak up any remaining olive oil. Serve fried goat cheese warm. Toss greens with the nuts and balsamic vinegar, add the beets before laying 1-2 goat cheese rounds atop the salad.
My ex bf used to call me the “muffin man”, I know, how sexy! LOL but seriously, I just love making muffins. I think they are so easy and filling. They can be used as breakfast, a snack, or dessert (dollop anything with whipped cream child and its a dessert!) Anyway, to impress him early on when we were dating I made my scrumptious pumpkin muffins, and you know I just tossed my leftover veggies in some muffins just last week. So clearly, there is no stopping me on my muffin mania rampage. I realized I needed to do something more traditional and since its still summer and the berries are in abundance, I wanted to do a mixed berry muffin. Watch out Dunkin Donuts low fat blueberry, you may now be my 2nd favorite. Hope you love these as much as I did!
3 cups (375g) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar (honey works as well)
1 cup milk, at room temperature (original recipe calls for buttermilk, but I don’t have that stuff on hand so I just used the 1% I had in my fridge for cereal).
½ cup canola oil (don’t skip the oil, this will make the muffins moist, you could use melted butter, but this muffin is better w the oil)
1 teaspoon vanilla extract
2 cups (340g) mixed berries**
coarse sugar for sprinkling on top if you wanna really be like Dunkin Donuts.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing which will make for tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries. ** For a little culinary twist I like to add some citrus zest or peel to the muffins. Lemon tends to be a good tart compliment to blueberries and orange works well with the raspberries and strawberries. You pick which one or both you want and throw in a tsp. if you feel so bold.** Then, spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar if you fancy. Bake at 375 degrees for 20-25 minutes and let cool before serving.