With the summer heat already hitting hard here in Texas, I’ve been trying to create more Caribbean/Central American dishes, utilizing fresh tropical fruits. I came across this recipe for mahi mahi with mango salsa and coconut rice on AllRecipes. I’m not crazy about Coconut so I almost went with your classic white rice, but I am glad that I opted for the Coconut. The rice was very sweet and the spiciness of the mahi mahi marinade really balanced nicely. I washed this down with a margarita.
- 2 tablespoons olive oil
- 1 1/2 teaspoons soy sauce
- 2 teaspoons lemon juice
- 1 clove garlic, crushed
- 2 teaspoons red pepper flakes
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon minced fresh ginger root
- 2 tablespoons chopped green onion (optional)
- salt to taste
- 4 (4 ounce) mahi mahi fillets
- 2 cups uncooked jasmine rice
- 2 cups water
- 1 cube chicken bouillon
- 1 tablespoon butter (optional)
- 3/4 (14 ounce) can coconut milk
- 2 tablespoons white sugar
- 1 1/2 teaspoons butter
- 1 1/2 tablespoons white sugar
- 1 1/2 cups fresh mango, cubed
- Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat the oven’s broiler and set the oven rack in the middle of the oven.
- Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
- While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
- Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.
I was in the mood for some nice and fluffy homemade waffles last week and came across a great recipe. I added some dried fruit, cranberries and raisins, to add a little extra sweetness (and maybe a touch of nutrition!) and they made for a great addition. I went with maple syrup, but I suppose if you really wanted a dessert for breakfast you could add some chocolate syrup to your fruit filled waffle. I would not recommend it if you are trying to shed a few pounds!
- 2 cups all-purpose flour
- 1 3/4 cups milk
- 1/2 cup vegetable oil
- 1 tablespoon white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
This has recently been one of my favorite dinners, it is truly delicious. You can find all sorts of recipes for this dish that have slight variations, but in general the idea is soy sauce and some form of sugar. For a darker sauce, use more soy… for a lighter sauce, use less soy… both are delicious. I’ve also made this using a can of pineapples as opposed to simply pineapple juice, it worked out great. Serve over white rice, the sauce matches perfectly.
1 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar
2 teas. wine
1 piece ginger
2 large cloves of garlic (mashed)
3 pounds chicken thighs
Mix above ingredients well, add chicken. Bring to a boil and lower to simmer.
Cook slowly until chicken is TENDER.
We found this awesome recipe at Gluten-Free Girl. Why gluten-free, you say? Those with celiacs disease cannot have gluten in their diet or it can make them very very sick, the goal of sharing this recipe is to show those with celiacs that they can have great food after all… and quite frankly, these are the best peanut butter cookies we have ever devoured. Yes, we devoured them… plural.
1 cup peanut butter (we like chunky)
1 cup white sugar
1 teaspoon baking powder
1. Preheat oven to 350°.
2. Cream peanut butter and sugar in good sized bowl. Beat in baking powder, then add the egg (do not add at same time.) Mix until well combined.
3. Spray two cookie sheets with non-stick spray.
4. Grab a bowl or dish of white sugar, you will be rolling the cookie in this. Make tablespoon sized balls of dough and roll in sugar to coat. Place evenly on cookie sheets.
5. Bake for 10-12 minutes, rotate cookie sheets halfway thru. Let cool for 5 minutes, move to cooling rack. All set.
This recipe originally called for buttermilk instead of yogurt and sour cream, but we had to improvise…and the results were surprisingly delicious! What’s better than a hot potato when it’s cold outside?
- 3 medium baking potatoes
- 1/2 cup plain lowfat yogurt
- 1/4 cup lowfat sour cream
- 1 cup sharp cheddar cheese (plus extra for topping)
- 1/4 cup thinly sliced green onions
- 1 teaspoon salt
- 2 bacon slices, cooked and crumbled
- Preheat oven to 450-degrees
- Pierce potatoes with a fork. Bake the potatoes at 450-degrees for 50 minutes; cool slightly.
- Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell.
- Combine potato pulp, yogurt, sour cream, green onions, cheese, and bacon.
- Spoon potato mixture evenly into 4 shells; discard remaining 2 shells. Sprinkle extra cheese on top of the filled potatoes.
- Bake at 450-degrees for 15 minutes, or until thoroughly heated.
Another successful night in the kitchen, southwestern style. Note to self: next time add more heat!
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 egg beaten
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.