MAHI MAHI ALMANDINE 

4 to 8 oz. Mahi Mahi fillets
Salt and pepper
1 clove garlic, pressed
Juice of 1/2 lemon
1/2 c. oil
1/4 c. slivered almonds
2 tbsp. butter
Minced parsley
Lemon juice

Rinse and wipe fillets dry. Sprinkle with salt and pepper. Mix garlic second lemon juice with oil. Marinate fish for 30 minutes. Remove from marinade and place pieces on a greased, heated grill, arranging so the fillets do not touch each other. Brush fish frequently with the marinade. Grill 4or 5 minutes on each side. Cook until fish flakes easily.

Top with almond topping. Saute 1/4 cup slivered almonds in 2 tablespoons butter until light, golden brown. Stir in minced parsley and a few drops of lemon juice. Spoon over grilled fish and serve immediately.

Burp cloths

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Christmas small quilts

Macadamia Nut Crusted Mahi Mahi

Ingredients 

Original recipe makes 6 servings Change Servings

• 2 ounces macadamia nuts
• 4 ounces plain bread crumbs
• 6 (6 ounce) mahi mahi fillets
• 4 ounces butter
• 2 ounces shallots, diced
• 4 cups chicken stock
• 4 ounces pineapple, rough chopped

• 4 ounces papaya, rough chopped
• 4 ounces mango, rough chopped
• 1 tablespoon shredded coconut
• 2 habanero peppers, seeded
• salt and pepper to taste
• white sugar to taste

  Directions

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
• Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
• Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
• Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Lemon Chicken Romano

Lemon Chicken Romano

Ingredients

• 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
• 2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
• 2 oz shredded Provolone cheese (1/2 cup)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1/2 cup Panko bread crumbs
• 1 1/2 oz finely shredded Romano cheese (1/2 cup)
• 1 Tbsp chopped fresh oregano
• Zest of 1 lemon (2 tsp)
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 2 1/2 Tbsp vegetable oil
• 2 1/2 Tbsp extra virgin olive oil
• Lemon slices or wedges for serving (you can just use the one that was zested)
• 
  

Make Quick Bacon, Egg & Cheese Sandwiches

 

Directions

• Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.
• *freeze chicken breasts for 15 minutes to help slice easier, then lye breast flat and trim into two pieces through the thickness of the breast.

Butternut Squash and Black Bean Enchilada Skillet

by Monique of Ambitious Kitchen on January 4, 2013 in Special Dietary Needs, Vegetarian

See the full recipe post on Monique of Ambitious Kitchen’s site!

4.93 Mitt(s) 14 Rating(s)

Prep Time: 10 mins
Cook Time: 20 mins
Difficulty: Easy
Servings: 6

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Description

Put a spin on Mexican night with this healthy, vegetarian skillet dish. Ready in 30 minutes!

Ingredients

• 2 teaspoons Olive Oil
• 1  Medium Yellow Onion, Diced
• 3 cloves Garlic, Minced
• ½  Jalapeno, Seeded And Diced
• 3 cups 1/2 Inch Diced, Peeled Butternut Squash
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• Salt And Pepper To Season
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 8  Yellow Corn Tortillas (taco Size), Cut Into Thick Strips
• 1 can (15 Oz. Size) Red Enchilada Sauce
• 1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided
• Cilantro And Low Fat Sour Cream, For Serving

Preparation Instructions

Heat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.
Turn your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. Remove from heat and serve immediately.
Serve with sour cream, cilantro, guacamole, or hot sauce!