Mahi Mahi Fish Tacos (3 part recipe)

IMG_8469 Step by step, these tacos were worth it. I bought some frozen mahi mahi and wanted to try out my new Chipotle sauce that I made. Rice

  • 3/4 cup white rice
  • 1 3/4 cup chicken broth
  • 3 tbsp of chopped green onion
  1. Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
  2. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.

IMG_8466 Mahi Mahi

  • 2-3 pieces of Mahi Mahi Fish
  • 1 tsp olive oil
  • 3 tbsp of Chipotle Sauce or your favorite mild smokey salsa
  1. Clean and wash the Mahi Mahi filets and pat dry.
  2. Add Chiptole Sauce, let marinade for a couple minutes while you prep your fish.
  3. After 10-12 minutes after the rice has started, start grilling the fish, cooking the skin side down for 3-4 minutes before flipping. Cooking time should be 7-9 minutes or done to your preference.

IMG_8464Cherry Tomato Fresh Salsa

  • 10-12 Cherry Tomatoes, diced small
  • 4 tbsp of diced onion
  • 2 tbsp of chopped cilantro
  • 1/2 lemon squeezed
  • 1 tbsp of white vinegar
  • Cracked salt and pepper
  1. Combine all ingredients in the bowl and try not to eat it all before serving.

IMG_8467Just add tortillas, chopped cabbage, cheese and hot sauce and there you go.

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Stuffed Chicken Breasts

IMG_7142This summer, I planted a couple rows of Swiss Chard. I used it in several of my dishes, but this was one of our favorites. This simple one dish dinner, one pan meal, was a perfect way to re-vamp the dish.

  • 2 Large Chicken Breasts
  • 3 cups of chopped swiss chard
  • 1 tsp of butter (for swiss chard)
  • 1 rounded tbsp of cream cheese
  • 2 tsp of butter (for pan)
  • 4 toothpicks, soaked in water
  • Cracked Salt and Pepper
  1. Soak toothpicks in water for a couple minutes.
  2. Filet Chicken Breast down the middle, using the biggest part of the breast as the fold. Lay open on a plate
  3. In a medium sized pan, warm butter and saute the swiss chard. Remove and put in a small bowl.
  4. Add cream cheese to the sautéed swiss chard when hot and melt. Let cool.
  5. Fill chicken breasts with creamy swiss chard mixture and sew closed the breast using the wet toothpicks. You want them to be moist so they don’t burn when cooked. Crack Salt and Pepper on the outside, not too much, the flavor is inside.
  6. In the same heated pan, add a 2 tsp of butter on medium heat and cook chicken breasts. I usually cover so they steam and cook. Let one side cook for at least 7-10 minutes, until browned before turning. Then repeat on the other side.
  7. Now, some of that lovely butter, cream cheese, swiss chard magic just falls out. Just embrace it, by browning the chicken in it. It’s worth it.

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Polenta with Sausage and Sautéed Swiss Chard

IMG_8546I love polenta. Long ago I bought pre-made polenta in the store. The older Italian lady behind me scolded me for buying pre-made over store bought.  That caused me to want to make great polenta at home, from there, the possibilities of dinner ideas is endless.  Here’s the basic polenta recipe I use.

  • 6 cups water
  • 1 3/4 cups yellow cornmeal
  • 2 teaspoons cracked salt salt
  • 3 tablespoons unsalted butter
  • 3 tbsp of parmesan cheese
  1. Bring 6 cups of water to a boil in a large pot or deep pan. Add salt.
  2. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. T
  3. Turn off the heat. Add the butter and parmesan cheese.

Sausage and Swiss Chard

  • 2-3 Bratwurst Sausages
  • 3 cups of chopped Swiss Chard
  • 1 tsp of Olive Oil
  • Parmesan Cheese to top

While  the polenta is cooking, I prep the toppings. You can really use anything you want, any type of meat, poultry or vegetable.

  1. Heat oil in a large pan and cook the sausages. Removing from heat when almost complete.
  2. Cut the sausage and return to the heated pan for grilling. This will soak up all the flavor and cook them more complete.
  3. Remove sausage, add swiss chard to pan and sauté until completely wilted.

Kale and Cheese Won Ton Bites

IMG_7948With company on the way, I thought of a great idea. I had some kale in my garden and decided to make a fried appetizer. I used the same Won Ton wrappers as I used before.

  • 1 tsp olive oil (for kale)
  • 1/2 tsp minced garlic or garlic powder
  • 1/2 cup sautéed kale
  • dash of cracked salt and pepper
  • 2 large tbsp of cream cheese (I use greek yogurt cream cheese or low fat)
  • 10-12 Won Ton Wraps
  • 1 egg white
  1. In a small pan, I heated the olive oil and added the garlic and after a couple minutes, added the kale and sautéed until softened.
  2. Remove from pan and put in a food processor or finely cut by hand.
  3. Heat Cream Cheese in microwave for 15 seconds or put into the hot kale mixture and melt together. Add a dash of cracked salt and pepper and mix throughly.
  4. Brush the won ton with the egg white on the entire inside surface.
  5. Add a very small amount of the kale and cheese mixture and fold in half. Pinch all sides firmly, letting the middle bubble out a little.
  6. Add 2-3 tbsp of oil to the pan and on medium heat, fry the wontons until crispy on both sides. I do one side for 4 minutes and then the other for about the same. Trying not to flip too much, but keep an eye on them.

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My Wor Won Ton Soup Recipe

IMG_7866Do you love lots of steps? I hope so, because this recipe is all about prepping your ingredients. The whole soup process is very fast, so you want to get your ingredients ready. Also you can modify the ingredients to use pork, chicken, beef, seafood and prawns. Your veggies can also be modified to include whatever you like.  This is what I used for 4 portions of soup.

  • Won Tons! See this recipe https://thisgirlreallycooks.com/2013/08/21/ginger-shrimp-won-tons/
  • 12 or more medium cooked shrimp
  • 1 chicken breast cooked and cut into pieces
  • 2 tsp olive oil
  • 2 tsp soy sauce
  • 1/2 tsp Chinese 5 Spice
  • 4 cups chicken, beef or veggie broth
  • Thinly sliced beef
  • 2 cups of water
  • 1/2 onion sliced into strips
  • 2 cups of chopped bok choy
  • 1 cup of bean sprouts
  • 1 cup of snow peas
  1. First step is to cook the chicken. I start with the chicken using a large sauce pot that I love to cook soups in. I usually cook the chicken breast whole and then cut down so the pieces stay moist.  Remove the chicken and place on a plate. You can also use pork the same way.
  2. With the pot and oil still going I add in the onions and try to soak up the chicken flavor. Then I add the chicken broth, the water, soy sauce, Chinese 5 spice. Bring to boil.
  3. Add in the bok choy and snow peas, then put the shrimp into the boiling pot and cook throughly.
  4. Then  slowly lower the won tons into the boiling pot. Once that has happened, you have approximately 3-5 minutes until they are done. GO time.
  5. This is where you throw in your bean sprouts, cooked chicken and finally the thin sliced beef. The beef will cook in the soup broth and the longer left in, the more well done and rubbery it gets. I put the beef in right at the end and let the flavors mix.

 

Ginger Shrimp Won Tons

I love Won Tons. Both fried and in soup, so when I found these wraps at Safeway, it inspired me to try a couple new recipes. They were located in the vegetarian/tofu area of the produce department and only $2.00. I am using these wrappers to try out with new recipes, so you’ll see me use them often in my next few posts. IMG_7842So for my first experiment with these wraps, I decided to make Ginger Shrimp Won Tons, made about 10-12 Won Tons.

  • 4 Large Tiger Prawns, Uncooked
  • 1 tsp olive oil
  • 1tsp soy sauce
  • 1 tsp grated ginger or ginger powder
  • 1 tsp diced green onion
  • 1 tsp chopped cilantro
  • 1 egg white

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  1. In  a small pan, I fry all of the ingredients on medium until cooked thoroughly.
  2. Then took the mixture and put it in a small food processor and diced small. You can also do this by hand with a knife if preferred.
  3. I arrange my working station, as shown below. I use an brush to put the egg white on the surface of the wrap.
  4. Then put a small amount of the cooked mixture in the middle. Fold in half, bringing the two ends together and pulling the front up tight and closed. It’s supposed to resemble a nurse’s hat.  It’s important not to “stuff” too much in there, as they will explode later. Practice makes perfect.

IMG_7899 Once you got your won tons ready, you can either fry them or make a soup with them. When I fry them, I use just a small amount of oil, on medium heat and flip often. I will follow this post with my Wor Won Ton Soup recipe.

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Zucchini Egg White Frittata

IMG_7518  I love a great frittata and had this idea for a low-fat egg white frittata that tastes great.  I decided to make enough for leftovers and used them in quick breakfast burritos and sandwiches on the go.

  • 6 Egg Whites or 1-1/2 cup Egg White in Carton
  • 2 medium zucchini, one sliced into thin circles, the other grated.
  • 1/4 cup of chopped onion
  • 1 roma tomato diced small
  • 1 tbsp olive oil
  • 3 tbsp parmesan cheese
  • 1/4 cup of diced queso fresco cheese
  • 2 tbsp of bread crumbs (optional)
  • Sea Salt/Pepper to taste
  1. Preheat oven to 325 degrees
  2. On the bottom of the baking dish, I layered a thin layer of zucchini. I did not pre-cook the zucchini this time.
  3. I grated the other zucchini in a medium sized bowl. Added the chopped onion, roma tomato, olive oil, cheese and egg whites.
  4. Pour ingredients into baking dishes and bake in oven for 30-35 minutes until the eggs are set.

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