Ginger Soy Mahi Mahi
c/o Great Eats with Pete
1 garlic clove, minced
2 tablespoons low sodium soy sauce
1 1/2 teaspoons mirin
1 tablespoon rice vinegar
1 tablespoon ginger, minced
2 Mahi-Mahi fillets
Salt
Pepper
3 scallions, minced
Directions
In a small bowl mix half the scallions, the garlic, soy sauce, mirin, vinegar and ginger together. Set aside.
Salt and pepper the mahi mahi filets on both sides. In a large saute pan with high sides and a cover pour in the soy sauce mixture. Place the Mahi-Mahi fillets on top of the sauce. Heat over high heat and bring the sauce to a boil. Reduce the heat to medium-low and cover. Cook for 6 minutes. Remove cover and top with the remaining scallions. Cover again and cook until the fish is opaque another 4-6 minutes.
Remove from heat and drizzle with the sauce from the pan. Enjoy!
Colorful Vegetable Tain
Ingredients
1 large or 2 medium russet potatoes1 large squash
1 large zucchini
1 large red bell pepper
1 small onion, diced
3 cloves garlic, minced
1 TBSP Spanish thyme
1/2 tsp paprika
1/2 tsp oregano
1 TBSP mustard
2 tsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt and pepper each
1 TBSP freshly chopped basil or parsley
2-3 TBSP Romano cheese
Directions
Saute the onion, garlic and red bell peppers in the olive oil for 5-6 minutes until slightly translucent. Place in the bottom of a round casserole dish or tart pan. Sprinkle with romano cheese and the basil.
Slice the potatoes, tomatoes, squash and zucchini in round 1/4 inch thick slices. In a large mixing bowl stir together the mustard, balsamic vinegar, salt, pepper,paprika, thyme and oregano. Layer them alternatively in a circular motion on top of the onion mixture. Make sure to fit them in tightly and create a spiral. Bake at 350 covered with foil for 30-40 minutes, remove the foil and bake for another 10-15 minutes.
Smore Blondies
c/o I Want To Be a Domestic Goddess
- 1-1/2 cups packed brown sugar
- 1/2 cup butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 2 graham cracker sheets, finely crushed.
Directions
Preheat over to 350. Grease an 8-inch square pan.
In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread half of the batter into the baking pan. Place all of the marshmallow on top of this layer. Spread the remaining batter on top of the marshmallows, covering up all of the marshmallows. Sprinkle the crushed graham crackers on top.
Bake for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
